Kristin Kveno

Desserts are fun, but you know what’s REALLY fun? Desserts that looks like other food. I’ve been making a few of these culinary creations for over 20 years! They’re cool to make and are always a hit at any summer barbeque! 

Juicy mouth-watering hamburgers fresh off the grill is what summer is all about. After enjoying this tasty burger goodness what kind of dessert is fitting to end this delicious meal? Hamburger cupcakes, of course. At first glance you’ll think they’re real hamburgers — but in fact they’re tasty desserts. Throw in some “fries” and you have a sweet meal!

Hamburger Cupcakes and French Fries

prepared golden cupcakes

prepared brownies baked in a 9″x13″ pan

Airheads or Laffy Taffy in orange, green and red

prepared icing in red, green and yellow

sesame seeds


vanilla pound cake

Place cupcake on its side and slice off the top of the cupcake. Set aside. For regular-sized cupcakes, using a round cutter that is two and one-quarter inches in diameter, cut out a round meat patty from the brownie. Place the brownie on the bottom of the cut cupcake. Use icing to attach if needed. 

Remove Airheads from wrapper and warm in the microwave for five seconds to make it more pliable. Remove sections of green candy and shape into leaves for lettuce. Using the red candy, shape round circles for tomatoes. Using the orange, shape square pieces for cheese. Add details if desired. 

Using the icing fitted with #5 Wilton tips, pipe on ketchup, mustard and relish. Place tomatoes, cheese and lettuce on top of the condiments and use the top of the cupcake to stack everything together. Place a toothpick through the whole hamburger so that it stays together, and sprinkle sesame seeds on top if desired. 

Preheat the oven on broil. To make the french fries, thinly slice prepared vanilla pound cake. Using a scalloped cutter, cut french fries out of the slice of pound cake. Place on to a baking tray lined with parchment paper and place under the broiler in the oven until the fries are slightly browned. Serve with a container of ketchup, by filling a cup with red icing. Store in a sealed container in the fridge for two to three days. 


I’ve been making these mini burger cookies since high school. They require no baking and are simple to assemble. The best part is that they taste great!

Mini Burger Cookies

1 cup shredded coconut

green food coloring

20 vanilla wafer cookies

10 grasshopper fudge cookies

1 pouch (7 ounces) red icing

1 pouch (7 ounces) yellow icing

Place coconut in a small zip-top plastic bag and add some green food coloring. Shake around until food coloring has absorbed and turned the coconut green. For each burger you will need two vanilla wafers as the buns. Place a small dot of frosting on the bottom bun and then place your grasshopper cookie on top to look like a hamburger patty. Make a circle of red frosting on top of the grasshopper cookie to look like the tomato or ketchup. Drizzle a little yellow frosting for mustard. Top generously with your green coconut to look like lettuce. Place the vanilla wafer on top.


If you’re going to make hamburger cupcakes or mini burger cookies, you should serve some corn on the cob to go with it. Here’s a sweet looking and tasting “corn on the cob.”

Corn on the Cob Cupcakes

browned butter cupcakes:

1 1/2 cups unsalted butter

1 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 egg whites

1 cup sugar

2 teaspoons vanilla extract

1/2 cup whole milk

browned butter frosting:

4 cups powdered sugar

1 teaspoon vanilla extract 

2 to 3 tablespoons milk

yellow food coloring


3 cups small yellow, cream and white jelly beans

4 pieces yellow fruit chews

1 tablespoon black sanding sugar

1 tablespoon white sanding sugar

Corn holders

To make browned butter cupcakes: Melt butter over medium heat in a small skillet or heavy-bottomed pot. Continue to heat the butter, stirring periodically, until it turns brown (10-15 minutes). Once the butter is brown, remove it from the heat and cool to room temperature. In a medium-sized mixing bowl, whisk together cake flour, baking powder, baking soda and salt. In large bowl using a hand or stand mixer, whip egg whites on medium speed, until light and frothy. Slowly mix in sugar, followed by 1/2 cup cooled browned butter (reserve the remaining 1 cup for the icing) and vanilla. Alternately mix dry ingredients and milk into the wet mixture. Fill cupcake liners three-quarters full and bake at 350 F for 20 minutes, or until cupcakes bounce back when lightly touched.

To make browned butter frosting: In a bowl, mix together sugar, vanilla and milk. From the remaining cup of brown butter, mix in 1 tablespoon at a time, until the desired consistency is reached (you may not need the entire cup). Add a couple drops of yellow food coloring, milk and vanilla and beat on medium speed until fluffy.

To decorate cupcakes: Frost cooled cupcakes with offset spatula. While frosting is still wet, place rows of yellow and white jelly beans close together, on each cupcake. Place three cupcakes side by side on a dish to resemble ears of corn. Place one fruit chew on each set of three cupcake so that it looks like melted butter. Sprinkle cupcakes with black and white sugar. Insert corn holder in each end of the ear of corn.

It’s time to start the summer off right with these tasty treat surprises that are sure to delight!

Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at