Spaghetti and Meatballs (Cupcakes)

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Total Time
20mins
Prep
20 mins
Cook
0 mins

More of a how-to than an actual recipe as this begins with 10 of your favorite white cupcakes, either from a box or homemade. Fun to make, fun to serve, and no fancy equipment needed either. I used a #7 tip to pipe on the spaghetti but you can use a Ziploc and snip off a corner if the other isn't available. Zaar editor would not recognize the 11 hazelnut chocolates (Ferrero Rocher) needed for an all-important part of the presentation...the meatballs! Please keep that in mind.

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Ingredients

Nutrition
  • 10 vanilla cupcakes, baked in white paper liners
  • 1 (16 ounce) can vanilla frosting
  • 12 teaspoon unsweetened cocoa powder
  • 3 drops yellow food coloring
  • 34 cup low-sugar strawberry preserves (best for color)
  • 2 tablespoons grated white chocolate, plus an additional chunk (to garnish)

Directions

  1. Use both the unsweetened cocoa powder and yellow food coloring to tint the icing. Spread a thin layer on top of each of the 10 cupcakes and arrange on a platter, four down the center and three on each side. Place so they are just touching each other. This will form the bed for your "pasta".
  2. Put remaing icing in a pastry bag, press the air out then seal. Using a plain tip pipe the icing all over the cupcakes to look like spaghetti letting some fall over the sides of the cupcakes for an authentic look.
  3. Place the hazelnuts and strawbery preserves in a bowl and toss to coat Spoon a bit of the preserves on top of each cupcake then place a hazelnut (meatball) on each and let that extra meatball fall on the side of the platter. Sprinkle with the grated white chocolate (parmesan). Place the chocolate chunk on a small plate along with a mini grater and bring to the table when you serve your spaghetti dessert.
  4. Enjoy your spaghetti & meatballs!