- 12 vanilla muffin
- 12 brownies
- chef´s knife
- cookie cutter or glass (muffin cup-size)
Use a round cookie cutter or a glass to cut out circular “burger” patties from the brownies. Halve the cupcakes horizontally with a sharp knife to create the bun. Sprinkle bun tops with sesame seeds. Place the brownie burgers on the bottom halves of the cupcakes.
- 60 g coconut flakes
- 5 drops green food coloring
- 2 tbsp water
In a small bowl, mix together coconut flakes, green food coloring, and water to make lettuce. Set aside.
- 220 g softened cream cheese
- 60 g butter (room temperature)
- 1 tsp vanilla extract
- 250 g confectioner´s sugar
- 5 drops red food coloring
- small round tip
- large bowl
- piping bag
- stand mixer or hand mixer with beaters
To make ketchup, add cream cheese and butter to stand mixer. Beat for approx. 1 min. on medium-high speed until fluffy. Add vanilla extract and continue beating for another minute. Slowly incorporate confectioner´s sugar and red food coloring until frosting is smooth and has reached the desired shade of red. Transfer frosting to prepared piping bag fitted with a small round tip and refrigerate for approx. 10 min.
- chef´s knife
- cutting board
In the meantime, peel mango and cut into thin, squares to make cheese slices.
To assemble the burger, place mango squares on top of each brownie patty. Pipe red frosting along the outer edges to look like ketchup on top of the cheese.
- cupcake picks or toothpicks and washi tape (optional)
Sprinkle green coconut flakes on top of red frosting. Place bun tops on top of each burger and secure with cupcake picks. Enjoy!