Here's a quick little "how to" on how to make your very own mini cupcake burgers, or sliders. Whatever you fancy.
The Buns (Vanilla cake)
1 C unsweetened vanilla soy milk
Preheat oven to 350 F. Spray a muffin tin lightly with cooking spray, and set aside.Whisk together the flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Whisk the soy milk and vinegar in a small bowl and set aside to curdle, about 10 minutes.Beat together the soy milk mixture, oil, sugar, and vanilla extract in a large bowl. Mix in the dry mixture, and fold gently until no large lumps remain. Fill tins 2/3 full and bake at 350 for 20-22 minutes or until lightly golden. You can also use liners if you want.
The Burger (Brownie)
2 C flour1 C
The Condiments (Vanilla Buttercream)
1/2 stick earth balance vegan margarine, soft (or equivalent, or butter, your choice)
1/2 C vegetable shortening
3-4 C organic powdered sugar (I used 3)
1 TS pure vanilla extract Soymilk (if needed to thin out frosting, I'd start with 1 ts and work until desired consistency)
Red and Green food color (for ketchup and lettuce, you could also use yellow for mustard and white frosting for mayo, which is what I did)
Beat together the butter and shortening until nice and fluffy, slowly add the powdered sugar a cup at a time, until creamy. If needed add soy milk to reach desired consistency. Put into bowls and add food coloring.
Getting Down to Business (aka Assembling these babies)
Cut the cupcakes in half to make a top and bottom (like a bun), frost the bottom with desired tinted frosting, top with brownie patty, and frost some more. Top with the ol' top of the vanilla cupcake and there you have it, your very own cupcake burger! Tada :)