KRABBY PATTY Cakes
Makes 12 cupcakes
12 Baked yellow cupcakes, paper liners removed
1 Batch brownies baked in a 13x9x2-inch baking pan
(using one 18.3-ounce package brownie mix)
1 to 1 ½ cups Cream Cheese frosting
Red, Yellow and Green food coloring
Water or light-color corn syrup
Sesame seeds or coarse sugar
8 oz low-fat cream cheese
1 cup powdered sugar
1 tsp vanilla extract
Cream Cheese Frosting
In a medium mixing bowl, beat the low-fat cream cheese for 30 seconds. Gradually beat in the sifted powdered sugar and vanilla extract.
How to make
1. Cut cupcakes in half horizontally; set aside. Using a 2-inch round cookie cutter cut 12 circles from cooled brownies (save scraps for another use).
2. Place a brownie circle on each cupcake bottom. Divide frosting into 3 portions. Using food coloring, tint frosting red, yellow, and green. Place tinted frosting into disposable decorating bag or plastic food storage bag. Snip tip or corner of bags.
3. Pipe a zigzag of green frosting around edge of each brownie circle for lettuce leaf. Pipe a drizzle of red icing for ketchup and drizzle or yellow icing for mustard on top of each brownie circle. Place cupcake tops on top of frosting. Brush cupcake with a little water or corn syrup. Sprinkle with sesame seeds or coarse sugar.