I was so excited about trying these! Look twice, because these cute little mini sliders are actually CAKE! They were part of the party nibbles I mentioned in my previous post for Mediterranean Vegetable Tarts and people seemed to particularly love these! Some of you may remember me mentioning these in my Blueberry and Raspberry Soured Cream Sponge post as well, where I set myself the goal of recreating these beauties which Ginny from my local baking group had made. Absolute genius!
The good news about these as well is that they’re actually really really easy. It’s essentially a load of vanilla and chocolate cupcakes, cut up with a little bit of icing in the middle. So technically, it’s an absolute breeze. Obviously because of having to bake a few batches, there is a bit more of a time commitment involved. Especially if like me, you were also baking a million other things that day for the party!
Top tip – you can also substitute the chocolate cupcake middle with brownies and use a small glass/ cookie cutter to cut out little circles for the ‘meat’ instead. However, as I’d already made chocolate caramel brownies (watch this space, will post these soon!) I didn’t want brownie overkill. If you like that idea though, you can also use my Brownie recipe. In addition, if you want to be more indulgent you could add a little buttercream between each layer. However, I found the fondant icing was actually enough because the cake was already nice and fluffy.
I’ve included the ingredients I used for making these cupcakes, but have divided these up so that you can easily switch in your own recipes if you have ones you know and like. I was particularly happy with how the Nigella vanilla cupcakes came out. If you want to make your own icing please go ahead, but I’ll definitely be sticking to ready rolled for now!
Vanilla Cupcakes (makes 24)
- 250g self-raising flour
- 250g caster sugar
- 250g unsalted butter, at room temperature
- 4 large eggs
- 1 tsp vanilla extract
- 4 tbsp milk
Chocolate Cupcakes (makes 12)
- 100g plain flour
- 20g cocoa powder
- 140g caster sugar
- 1 and 1/2 tsp baking powder
- a pinch of salt
- 40g unsalted butter, at room temperature
- 120ml whole milk
- 1 egg
- 1/4 tsp vanilla extract
- 250g block of ready to roll yellow icing (I used this one)
- Red squeezy icing
How to do it…
- Preheat the oven to 200ºC. Then mix the self-raising flour, caster sugar, unsalted butter, eggs and vanilla extract using a food processor or handheld electric whisk until smooth. Slowly add the milk as you mix.
- Line each tin with the muffin cases, so you have 24 in total. Spoon the mix in each, trying to get a roughly even amount in each muffin case.
- Bake for 15-20mins or until they turn golden brown and maintain a little spring when you gently push the top. Leave to cool on a wire rack.
- Heat the oven to 170ºC. Then mix the cocoa powder, sugar, baking powder, salt and butter using a food processor or handheld electric whisk until reaching a sandy consistently.
- In a separate bowl, whisk the milk, egg and vanilla extract. Then slowly pour in with the other mix, continuing to whisk as you do so and stopping when the mix is smooth.
- Line each tin with the muffin cases, so you have 12 in total. Spoon the mix in each, trying to get a roughly even amount in each muffin case.
- Bake for 20-25mins or until they turn golden brown and maintain a little spring when you gently push the top. Leave to cool on a wire rack.
Bringing it all together…
- When the cupcakes have cooled, cut the top domed part of the cupcake from 12 of the vanilla cupcakes and 12 of the chocolate cupcakes – I’ll refer to these as ‘topless’. This should leave you with 12 intact vanilla cupcakes.
- Roll out the yellow icing block so that it’s around 2mm think and cut into 12 squares of around 6cm x 6cm.
- To construct each hamburger, start with a ‘topless’ vanilla cupcake and place a ‘topless’ chocolate cupcake on top. If it doesn’t look secure, use a little red squeezy icing to make it stick. Then, add a square of yellow icing and then drizzle over the yellow icing with the red squeezy icing (see picture below). Next, add an intact vanilla cupcake on top.
- Repeat for the other 11 ‘hamburgers’. I chose to serve some of my burgers topless, but serve as you will.
Full credit of this idea goes to Ginny from the Make a Bake group, vanilla cupcakes are from Nigella and chocolate cupcakes appear to be a Hummingbird Bakery one, found here.