Burger and Shake Cupcakes Made on the BBQ Grill!

How about a burger and a shake...cupcake?  These make great summer treats!  I decided to add a level of difficulty by adding instructions on how to actually bake in your bbq grill.

Since it seems like every instructable I see has a photo of ingredients, here is the requisite photo.

You'll need
Yellow Cake Mix (Bun)
Chocolate Cake Mix (Burger and chocolate Shake)
6 Eggs
Oil
Water
Sesame Seeds
Strawberry (Tomato)
Apple (Red Onion)
Peach (Cheese)
Mint Leaves (Lettuce)
Lemon or lime (to keep fruit from browning)

Aluminum cupcake liners (this way you don't need a muffin tin)
Party Picks (to test the cupcakes and also to hold them together)
A straw

To make the whipped cream for the shakes
Whipped Topping 
Cream Cheese
Powdered Sugar


Missing are water, straw, and sesame seeds.

Here is where you'd normally preheat your oven to 350 degrees.  At this point, I turned on the grill and let it get hot while I was preparing the batter.

Make both the yellow and chocolate cake mixes as according to the directions on the box.

Use a tablespoon and spatula to carefully fill your cupcake liners.  I used about 3.5 heaping tablespoons to fill these.  They were a wee bit too full.  I recommend going scant on this so they don't overflow.  In either case it doesn't really matter as you will be cutting these up, but it is less wasteful if you don't fill them too full.  Go 1/2 to 2/3 full.

Lay aluminum foil on the grill so your cupcakes don't tip.

I preheated only one side of the grill and placed the cupcakes on the other side so the bottoms wouldn't get scorched.

Use a spatula to transfer the cupcakes from the plate to the grill.

Close the lid and wait 20 minutes.

At this point I like to go and wash all of my bowls etc to kill 20 minutes or so.

After about 10 minutes I threw some veggie burgers on the grill, this is a great recipe to make around lunch time so you can use your grill for double duty.

After the 20 minutes have passed, head down to the grill with your spatula, plate and toothpicks.

Test for doneness...this means to insert a tooth pick and take it out...it should come out clean.  If there are any gooey globs, you need to add 5 minutes and try again.

These were perfect so I took them off of the grill with my spatula, and brought them upstairs to cool.  Cool them on a wire rack.

While the cupcakes cool, prepare the fruit

Peaches are hard to peel so I did the following:

Start a pot of water boiling

Add some lemon juice, a few drops (to keep the peaches from turning dark)

Make a small x in the bottom of the peach skin

Put the peaches in the boiling water with a slotted spoon

Boil for 30-60 seconds

Put the peaches in ice water

Peel the peaches by using a knife or you may even be able to use your fingers to slip the skin off.

Cut off slices of peach and the cut four sides off of each slice.  

This is the cheese.

Slice up a large strawberry, reserving the end.  

You will use the slices for the tomato and the end to top your shake.

I didn't bother to peel the apple because I wanted it to look like red onion.  If you prefer white onions you can peel your apple first.

Cut slices off of the bottom of the apple, and rub them with lemon juice so they don't turn brown.

Using a sharp knife, cut out the center of the apple.

These are your onion rings.

Using a serrated knife, cut your yellow cake into two pieces.  This is one bun.

Cut your chocolate cake into 3 pieces.  This makes 3 burgers.

Note you will cut up more yellow cupcakes than chocolate...this is ok.  You will reserve some of the chocolate ones for shakes.

Build your burger

Start with a bottom layer of yellow cake, then place 4 mint leaves on it.

Top with a chocolate cake layer.

Then add your peach slice, your apple slice and your strawberry slice.

Top with the top of a yellow cupcake.

Add a toothpick to hold it together and sprinkle sesame seeds on the top.

In your mixer, whip up:

8 oz container of defrosted whipped topping
6 oz cream cheese
2 tablespoons of powdered sugar.

Once this is nice and fluffy, fit a large freezer bag with a Wilton size 32 icing tip and coupler.

Put a chip clip at the end of the bag

Fold the bag edges down and place the bag into a bowl so you can scrape the frosting into your freezer bag.

Seal up the bag, release the clip and you're ready to frost!

Using a circular motion, pipe the frosting from the edge of the cupcake in a spiral into the center.  You will end up with a nice swirl shape.

Add the end of your large strawberry, or a smaller strawberry.

Cut a drinking straw into 4 pieces and add one of those pieces to your cupcake.

Serve up your Burgers and Shakes!