It all started with Colon Hydrotherapy…

Since we (me and the hubby) had put ourselves under such a traumatic experience in the name of “healthy living” we decided to try and prolong the benefits of our trauma by eating a healthier diet.

However, those of you who have been following the blog for a while will already know that I am a sucker for all things sweet, chocolatey and not particularly healthy. Living with a husband who previously lived on a diet that Colonel Sanders would consider finger licking good, also means that we are not the best of influences on each other.

So after days of existing on juices, salads and nuts (you vegans out there, I salute you!) we were aching for something “naughty” and with the excuse of July 4th on it’s way, we sprinted into the kitchen with speed of Usain Bolt and had the oven on before you could say “pass me another vegetable crudité” – well actually a lot faster than that, but you catch my drift?!!!

Being well into BBQ season and wanting to create something distinctly American we both agreed that sliders would be perfect, however I craved something sweet (surprise, surprise!) and that’s when divine intervention happened right here in our kitchen and a batch of Cupcake Sliders were born – they are seriously cute and seriously tasty!!!

So if you are having a BBQ, party, or July 4th celebration, these Cupcake Sliders make the perfect sweet treat.

But if you think this recipe is going to be complicated and take forever to make, think again! These cupcakes use simple store-bought cake mixes and buttercream frosting – yes a cardinal sin for a “foodie” but it means you can spend less time on making the dough and more time on the fun, creative fun stuff – hurrah!

To get started you’ll need to make your cupcakes by following the box directions. This recipe requires one batch of regular sponge cupcakes for use as the slider buns and one batch of chocolate sponge cupcakes for the beef patties. I use a dough whisk for speed when making up the mixes and my fave USA Pan Muffin pan for the best non-stick baking results.

While the cupcakes are baking you can get to work on the shredded lettuce and ketchup by mixing a few drops of green food colouring with the shredded coconut and red food colouring with the frosting.

To make the cheese squares, simply knead a few drops of yellow food colouring into the marzipan (or fondant if you prefer) until thoroughly combined – be warned, if you don’t want yellow hands use gloves, I speak from experience! Then, using a rolling pin and non-stick baking mat, roll into a thin layer and cut into 12 squares.

Once the cupcakes are baked and completely cooled, slice the tops off the chocolate cupcakes for use as the beef patties.

Using a serrated knife, cut the plain sponge cupcakes into three equal slices horizontally, discarding (or eating!) the middle the layer.

Now it’s time to construct the sliders! Simply place a slice of “cheese” onto the “burger bun” base and sprinkle with the green coconut, pressing it slightly into the corners so it adheres to the “cheese”. Now add the “burger patty”, followed by a dollop of the “ketchup” – you may want to smear a little onto the top bun for extra effect – and finish with the cupcake top.

And there you have it, fabulously realistic Cupcake Sliders!