Ingredients
Method
- Prepare cupcakes per box directions. Remember, fill liners about 2/3 full of batter to allow room for rising! Set aside to cool.
- Prepare brownies per box directions. Cool to room temperature, then refrigerate for 20 minutes for easier cleaner cutting!
- Slice 12 cupcakes into a "top bun" and a "bottom bun". My cupcakes seemed a little tall so I actually removed a thin middle slice and discarded to create realistic burger bun proportions.
- Use the round cookie cutter to cut 12 "patties" from the brownies. Place a patty on each bottom bun.
- Microwave yellow fondant for 5 seconds to soften. Roll thin with rolling pin and cut 12 "cheese" squares. Place on patties.
- Microwave green fondant for 5 seconds to soften. Roll thin and create 12 leafy shapes for "lettuce". I used the edge of a Christmas tree cookie cutter that I had to make the edges leafy. A flower cookie cutter would work well too or you could just use a butter knife. Place lettuce on cheese.
- Use red icing in a piping bag or zip lock bag with the corner clipped off to add "ketchup".
- Add top buns. Sprinkle with toasted sesame seeds. Enjoy!
Notes
I found all of the ingredients were moist enough that they easily stayed stacked without using icing in between all of the layers.
While fondant is edible, most people don't enjoy eating it so it can be set aside when enjoying the cupcakes!