Spaghetti and Meatball Cupcakes

The best way for a creative person like me to bake is to add a fun little twist to everything and these spaghetti and meatball cupcakes are right up my alley!

Are these tasting looking AND adorable?!  These spaghetti and meatball cupcakes are so much fun to make and eat!  These yummy vanilla cupcakes are topped with frosting noodles, hazelnut candy meatballs and white chocolate parmesan cheese.  Enjoy surprising your family and friends with these cuties!  The recipe is below!

I hope you are inspired!
Jeanne Marie – The Practical Fanatic
spaghetti and meatball cupcakes
This is a fairly straight forward cupcake recipe.  You will need a piping bag and a small round tip.  These are the ingredients  you will need:

Ingredients

  • 1 (16.25 oz.) box white cake mix
  • 2 (16 oz.) tubs vanilla frosting (not whipped) – or use your own vanilla buttercream recipe
  • 2 tsp. unsweetened cocoa powder
  • 6 drops yellow food coloring
  • 1 1/2 c. strawberry or raspberry preserves
  • 24 Ferrero Rocher hazelnut chocolates
  • 4 T. grated white chocolate

Instructions

  • Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
  • Prepare the cake mix according to package directions. Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, about 15 to 20 minutes. Transfer the cupcakes to a wire rack and cool completely.
  • Scoop the vanilla frosting into a medium bowl; tint the frosting with the cocoa powder and yellow food coloring; using an electric mixer, beat to combine. Spread a thin layer of tinted frosting on top of the cupcakes. Arrange the cupcakes on a serving platter or in a cupcake box.
  • Spoon the remaining tinted frosting into a piping bag fitted with a small round tip. Pipe (noodles) frosting all over the cupcakes, piling it high and having some of the (noodles) frosting hang over the edges of the cupcakes.
  • Unwrap the hazelnut chocolates. Pour strawberry preserves into a medium bowl; toss the chocolates with preserves to coat. Place a (meatball) coated chocolate on top of each cupcake; spoon cupcakes with the remaining (spaghetti sauce) strawberry preserves.
  • Sprinkle the cupcakes with (Parmesan Cheese) grated white chocolate and serve.You can make them all on a platter or put them into an individual cupcake holder.Spaghetti and meatball cupcakes