These beauties are a bit time consuming but are actually much easier than the polished finish indicates. Plus, when you step back after finishing and admire your handiwork, you can’t help but be proud of these tasty, impressive Cupcake Sliders.
The following recipe is for the buttercream icing and fondant.
The above recipe is for the basic buttercream that will become the ketchup. You’ll need the same amount of ingredients for the buttercream but double the powdered sugar.
Cream the softened butter until it is smooth and almost fluffy. You can use a hand mixer, stand mixer or a spoon.
Gradually mix in powdered sugar until well incorporated. Add vanilla.
Add the milk a tablespoon at a time until thoroughly mixed. A little bit goes a long way here and adding too much gives you runny icing.
Once desired consistency is reached, add food coloring a bit at a time to get desired color. For ketchup, it took a lot of red plus a tiny touch of blue to deepen the color.
For the fondant, you may have to adjust the amount of powdered sugar, adding more if it isn’t thick enough. You can add the food coloring before reaching the desired thickness because it is easier to mix in but be aware that adding more powdered sugar may lighten or soften the color. For the American Cheese color, I used a lot of yellow with a tiny touch of red.
When your fondant is thick like play-doh, form it into a ball and wrap tightly in plastic wrap. refrigerate for at least 30 minutes before using.
Recipe Notes
This really can be played with in so many ways. Enjoy! As always, let us know how your version turned out!!