Additional ingredients per package instructions
Sweetened shredded coconut flakes
Red, green + yellow gel food dye
Small round white sprinkles
HEAT oven to 350°F.
PREPARE cake and brownie mix according to package directions to make 24 cupcakes and a 9x13 brownie sheet. Cool completely.
REMOVE liner from cupcakes and cut in half horizontally to make the top and bottom buns.
USE a biscuit cutter to cut rounds of brownies similar to the size of the buns.
DIVIDE frosting into 3 different bowls and dye one, red, the other bowl orange and leave the last one plain. Add coconut flakes to a bowl and dye green. Add frosting to a piping bag attached with a round tip.
LAYER the burgers with the bottom cupcake bun, brownie burger round, cheese with orange frosting, ketchup with red frosting, coconut flake lettuce, vanilla frosting for mayo, and the final top cupcake bun. Top the buns with white sprinkles, and enjoy!
Serving Size (1 of 24 cupcakes ), Calories 340 (Calories from Fat ), Total Fat 16g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 40mg, Sodium 250mg, Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 33g, Includes 32g Added Sugars), Protein 3g, Potassium 85mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 53mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.