Last weekend, I volunteered to contribute baked goods for the east bay vegan bake sale! I thought it would be super cute to make mini slider cupcakes (get it, because vegans don’t usually eat sliders, get it???). These are super easy to make! I wasn’t super crazy about the yellow cupcake recipe I used, but I loved the chocolate one. If you have little to no time, you can try using boxed cake recipes – I heard you can take a boxed recipe and just add a can of soda to make cupcakes but I have yet to experiment and test out this myth (Sprite for yellow cake & Coke for chocolate cake).
Anyhoo, here is the how-to and the ingredients!
Servings: 12 sliders
A dozen yellow cupcakes – I used this recipe *
A dozen chocolate cupcakes – I used this recipe *
Ducan Hines Classic Vanilla Frosting (yes, this is vegan!!!)
Green, yellow and red food coloring
*When making your cupcakes, don’t use cupcake liners. Lightly coat your cupcake pan so you can pop them out once they’ve baked & cooled.
This is how we do:
Take your shredded coconut and place them in a bowl with some green food coloring & coat. This will be your lettuce. In two small bowls, place some frosting in each. Add red food coloring to one until it starts to have the coloring of ketchup. Add yellow food coloring to the other until it starts to look like mustard.
Take your yellow cupcake and slice them in half If you feel like your buns look too thick, you can shave off a bit. Then take your chocolate cupcake, and slice off about half to make your burger. Take the bottom bun, spread some ketchup frosting. Then add your burger, and layer on some mustard frosting on top. Sprinkle some green lettuce coconut shreds on top and then add the top bun. Slide the toothpick through the middle & you have yourself a vegan mini slider!