Burger Cupcakes

Pre-heat the oven to 170°C.

Creaming the butter and sugar together until light and fluffy.

Add the eggs and vanilla extract, then mix again before mixing into the flour. Spoon the mix into the cupcake cases. Bake in the oven for 20 minutes until golden and springy.

Remove from the oven and allow to cool completely on a wire rack.

When the cupcakes are completely cool, slice each one into 3 layers (the top layer of the muffin is the burger bun lid, the middle the patty and the bottom the heal of the bun).

Melt the chocolate in the microwave until smooth. Lay out the ‘patty’ layer of cupcakes on a cooling rack with some kitchen towel or a tray underneath. Pour the chocolate over the tops of the sponge to cover the tops and sides. Place these in the fridge to set for about 20 minutes.

In the meantime, create the fillings.

Slice the icing block into chunks and knead gently to make them easier to work with (keep a small amount of white icing).

Place each one in its own bowl. Mix in yellow food colouring into one to create ‘cheese’, green into another to create ‘lettuce’ and red into the last to create ‘tomatoes’, then roll out to appropriate thicknesses.

Slice the yellow one into squares, the red one into circles and carefully slice the green one to look like a lettuce leaves.

Take a little bit of the left-over white icing and roll into a thin sausage, slice and flatten to create ‘mayo drips’.

Assembly

Starting with the base of the cupcake on your work surface, layer from there with the lettuce, tomato, chocolate covered burger patty and yellow cheese icing.

Top with a strawberry lace moulded into a ‘ketchup wiggle’ and white icing blobs for the mayo.

Top with the lid and pierce with a toothpick to help hold it together (take care to remove this before eating).