Super Bowl!

Green Bay won the Super Bowl! What a better way to celebrate than share with all of you our yummy creations that we had at our party. Me and Remi each made amazing desserts that we think you would enjoy. Hope you like them!


Hamburger Cupcakes

These were a big hit at the party. Really fit the mood of the night =] Yellow Cupcakes were used as the buns, and fudgy brownies as the patties. Yellow colored buttercream added as mustard really put this dessert over the top. Enjoy!

Yellow Cupcakes (Buns)-

INGREDIENTS

Makes 12.

            1 1/2 cups all-purpose flour (spooned and leveled)

            1 1/2 teaspoons baking powder

            1/2 teaspoon salt

            1/2 cup milk

            1 teaspoon pure vanilla extract

            1/2 cup (1 stick) unsalted butter, room temperature

            3/4 cup sugar

            2 large eggs

            Sprinkles, for decorating

                       

DIRECTIONS

Preheat oven to 350 degrees. Line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.

In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.

Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).

Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.

Brownies (Beef Patty)-

            INGREDIENTS

           

            8 tablespoons (1 stick) unsalted butter, cut into pieces              1cup all-purpose flour (spooned and leveled)

            1/4 cup unsweetened cocoa powder

            1/2 teaspoon baking powder

            1/2 teaspoon salt

            8 ounces semisweet or bittersweet chocolate, chopped

            1 1/4 cups sugar

            3 large eggs

           

DIRECTIONS

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.


Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.


            Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

Vanilla Buttercream (mustard/ketchup/relish)-

INGREDIENTS-

            1/2 cup (1 stick) unsalted butter, room temperature

            3 cups confectioners' sugar

            1/2 cup milk

            1/2 teaspoon vanilla extract

DIRECTIONS-

            In a medium bowl, with an electric mixer, beat unsalted butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency. Makes enough for 12 cupcakes.