The midseason finale of Riverdale season 2 has come to an end. This week we have been treated again with Chapter Twenty-Three of the series that brought Jughead Jones, Betty Cooper, Veronica Lodge, Archie Andrews and many more characters to the big screen. One thing that has always been a thing, is Jugheads love for hamburgers. Because this is TGON Bakes and not TGON Cooks I couldn’t simply turn up with a recipe for hamburgers. So why not make the hamburgers out of cupcakes?
Ingredients
Brownies
200 gr plus 2 tablespoons sugar
70 gr flour
33 gr unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
108 ml vegetable oil
80 ml whole milk
1 teaspoon vanilla extract
1 large egg
Butter Cake Cupcakes
210 gr flour
100 gr plus 2 tablespoons almond meal
2 teaspoons baking powder
1/4 teaspoon salt
230 gr plus 2 tablespoons salted butter, at room temperature
300 gr superfine sugar (aka baker’s sugar)
2 teaspoons vanilla extract
4 large eggs
240 ml plus 2 tablespoons whole milk
Buttercream frosting
115 gr butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
450 gr powdered sugar
3 to 5 tablespoons milk
Source: Polygon.com
Decorations
Food colouring gels: yellow and red
Sweetened flaked coconut
Green liquid food colouring
White sprinkles
How to bake
Brownies
1. Preheat the oven to 350°F /177°C.
2. Grease a 9 x 13-inch/23×33 cm metal baking pan. Line the bottom and two sides of the pan with baking paper (leave an overhang to make it easier to take the brownie out of the pan).
3. In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder and salt.
4. Add the oil, milk, vanilla, and egg. Whisk it all together until the mixture is well combined.
5. Pour the batter into the prepared pan and spread it out evenly.
6. Bake the brownie for about 20 to 25 minutes, until a wooden toothpick or skewer inserted in the centre comes out mostly clean. Let them cool completely while still being in the pan.
Butter cake cupcakes
1. Preheat the oven to 350°F/177°C.
2. Line 24 cups in total of one or two muffin tins with paper liners. If you only have one of 6 or 12 cups, bake the cupcakes in a couple of batches.
3. In a bowl, whisk together the flour, almond meal, baking powder and salt.
4. In a second bowl, beat the butter with an electric mixer until it is softened.
5. Add the superfine sugar and beat again until it is light and fluffy. This takes about 3 to 5 minutes. Scrape down the sides of the bowl as needed.
6. Beat in the vanilla to the butter and sugar.
7. Add the eggs, one at a time, beating well after each addition.
8. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
9. Fill the cupcake liners two-thirds full with the batter.
10. Bake for about 18 to 20 minutes, until a wooden toothpick or skewer inserted in the centre of a cupcake, comes out clean. Transfer the cupcakes to a wire rack to cool. Let the cupcakes cool completely before decorating.
Buttercream frosting
1. Beat the butter, vanilla extract and the salt together until it is creamy. If you use an electric mixer, use medium speed.
2. Gradually add the powdered sugar alternately with three tablespoons of milk, one tablespoon at a time. Beat it at a low speed until the mixture is blended and smooth after each addition. Beat in up to two tablespoons of additional milk to get the desired consistency.
Source: CW // Riverdale
Assemble and decorate the burgers
1. Use a round cookie cutter about the size of the cupcakes to cut out ‘hamburger patties’ from the brownies.
2. Halve the cupcakes horizontally with a straight edge knife. Place the brownie burgers on the bottom halves of the cupcakes.
3. Mix half of the buttercream frosting with yellow food colouring until it resembles the colour of cheese. Scoop the frosting into a decorating bag fitted with, for example, a #48 tip or do it without a tip, and pipe it to look like cheese slices on your patties.
4. Tint the other half of the buttercream frosting with red food colouring until you reach the desired shade of bright red, like tomatoes. Scoop the frosting into a decorating bag fitted with, for example, a #10 tip or do it without a tip, and pipe the frosting to look like a tomato on top of the cheese.
5. Mix the flaked coconut with liquid green food colouring until it is light green, resembling lettuce. Sprinkle the coconut flakes on top of the red frosting.
6. Place the top half of each cupcake on top. If wanted, use a skewer to keep it all together.
7. Scatter white sprinkles on top of the cupcakes to look like sesame seeds.
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