Fruity Burger Cupcakes

Fruity Burger Cupcakes

We’ve had a lovely sunny weekend with highlight of a picnic in a nature reserve in North Israel. I made these fruity burger cupcakes the day before while my husband was barbecuing outside on our balcony. Tested and proved that these cupcakes are excellent choice for dessert for both BBQ and Picnic!

Upon my last cupcake post we had some discussion about the so-called proper way of eating a cupcake… Well, here you have it by design – it wouldn’t be a hamburger if it wasn’t a sandwich 😀 . Not only is it easier to eat them this way – you can also grab them with you without worrying about messing the icing and held in a cooling bag they stay perfectly intact even on a sunny day!

You’ll probably notice a new ingredient in the recipe – coconut sugar. I got some unrefined coconut sugar that works beautifully with orange flavour as it has a warm caramel like taste which you can also get from light brown sugar. If you prefer lighter buns for your burgers, you should substitute it with white sugar using the same measurement. Also from the ingredients I’d like to point out the flavourings I used with fresh fruits were to intensify the natural flavour without adding too much liquid. I did mark them as optional as you do get flavour from the fresh fruits, especially if they are in season in wherever you are.

What other garnish would you like to be added? Please share in comments or on our Facebook page.

If you try this recipe, please don’t forget to rate it and we’d love to see your creations. If you share in Instagram, please tag us with #bakinginpink so we can like and re-share (of course only with your approval).

Sending some sunshine your way xxxFruity Burger Cupcakes

Fruity Burger Cupcakes
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Juicy orange cupcakes topped with sesame seeds, filled with chocolate ganache patties, passion fruit cream cheese frosting, strawberries and fresh mint.
Servings Prep Time
6-8cupcakes 30minutes
Cook Time
25minutes
Servings Prep Time
6-8cupcakes 30minutes
Cook Time
25minutes
Fruity Burger Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Juicy orange cupcakes topped with sesame seeds, filled with chocolate ganache patties, passion fruit cream cheese frosting, strawberries and fresh mint.
Servings Prep Time
6-8cupcakes 30minutes
Cook Time
25minutes
Servings Prep Time
6-8cupcakes 30minutes
Cook Time
25minutes
Ingredients
  • Orange Cupcakes
  • 50 grams unsalted butter softened
  • 110 grams coconut sugar
  • 1 egg
  • 60 grams self rising flour
  • 50 grams plain flour
  • 40 mililiters milk at room temperature
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest grated
  • 1/2 teaspoon natural orange flavouring optional
  • 1 tablespoon sesame seeds
  • Dark Chocolate Ganache Patties
  • 100 grams dark chocolate melted
  • 35 mililiters cream
  • Passion fruit Cream Cheese Frosting
  • 50 grams Philadelphia cream cheese softened
  • 90 grams powdered sugar
  • 1 teaspoon fresh passion fruit juice squeezed from pulp
  • 1/4 teaspoon natural passion fruit flavouring optional
  • Other Garnish
  • fresh strawberries
  • fresh mint leaves
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 160ºC (320ºF), measure ingredients and line muffin tray with cupcake liners. I used free-standing paper cupcake liners trimming the edges by cutting 1,5cm (0.59 inch) from top.
  2. In a mixing bowl beat butter and sugar on medium high speed for 3-5 minutes, until smooth.
  3. Add egg one and continue beating until fluffy.
  4. Add flours, milk and orange juice, flavouring and zest in two steps mixing just until incorporated and smooth.
  5. Pipe or spoon the batter into cupcake liners filling them about 2/3 full and sprinkle sesame seeds on top.
  6. Bake in preheated oven for 25 minutes, until a toothpick inserted in middle comes our clean.
  7. Allow to cool on a wire rack and prepare garnish in the meantime.
  8. Prepare ganache by combining melted chocolate and cold cream, keep mixing with a spoon until smooth and shiny. Then pipe into muffin liners (paper or silicone), diving into as many cups you need to get one for each of your cupcake, smooth out with a spoon and place in refrigerator.
  9. Squeeze juice from passion fruit pulp by pressing through a sieve.
  10. Place the preserved passion fruit juice, flavouring, powdered sugar and cream cheese in a mixing bowl and mix until smooth and shiny.
  11. Remove the chilled ganache patties from the cupcake liners. Wash and slice strawberries to use as "tomatoes" and prepare mint leaves to use for 'salad leaves'.
  12. Cut the cooled cupcakes into two and place the chocolate 'burger patty' on the bottom part, then top with the garnish 'tomatoes', 'lettuce' and 'mayonnaise'.
  13. Top with the second part, sesame seeds on top and serve.

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