Spaghetti and Meatballs Cupcakes
Ingredients we used to make 20 cupcakes/2 platters of spaghetti:
Tint the frosting with a bit of cocoa powder and yellow food coloring until it looks the right color for pasta and then lay 10 cupcakes out on each of two platters. Before making the ‘noodles’, lightly frost each cupcake.
For the ‘noodles’
Spoon frosting into a sandwich bag, cut a very small hole in the corner, and squeeze ‘noodles’ all over the frosted cupcakes.
For the meatballs
Open the hazelnut chocolates, toss them with strawberry preserves, and spoon one onto each cupcake.
For the finishing touch
Finely grate some white chocolate and sprinkle over the top of the ‘spaghetti and meatballs’.
Example pictures below
Ingredients we used to make 20 cupcakes/2 platters of spaghetti:
- Vanilla cake mix
- White frosting
- White cupcake papers
- Cocoa powder (for tinting frosting)
- yellow food coloring (for tinting frosting)
- sandwich bag (for creating the pasta)
- hazelnut chocolates (Ferrero Rocher)
- low-sugar strawberry preserves
- 2 TBL white chocolate
Tint the frosting with a bit of cocoa powder and yellow food coloring until it looks the right color for pasta and then lay 10 cupcakes out on each of two platters. Before making the ‘noodles’, lightly frost each cupcake.
For the ‘noodles’
Spoon frosting into a sandwich bag, cut a very small hole in the corner, and squeeze ‘noodles’ all over the frosted cupcakes.
For the meatballs
Open the hazelnut chocolates, toss them with strawberry preserves, and spoon one onto each cupcake.
For the finishing touch
Finely grate some white chocolate and sprinkle over the top of the ‘spaghetti and meatballs’.
Example pictures below