Discover how fun making spaghetti cupcakes can be!
Okay, so here's the thing... I LOVE spaghetti and meatballs, so much that I could easily have it for dinner almost every night of the week.
So one night, as my husband is baking his "famous" baked spaghetti a light bulb goes off in my head! I could turn my my favorite dish into a delicious cupcake! It would be perfect!
So that's how these little guys came to light, and pretty much all of my other crazy cupcake ideas.
After making my first batch I thought to myself, geeze, these spaghetti and meatballs cupcakes taste even better than the real thing!
Wouldn't you just love to serve these at a backyard bbq or stick one in your kids' lunch to surprise them with something really cool!
I used whipped icing for this recipe, only because I find it a bit lighter than buttercream, and it was easier to pipe for the noodles.
Take your icing and color it a light brown. I added a few drops of yellow because it was a little too brown for me. Think the light color of noodles!
Using a small, round tip pipe swirls of icing on top of the cupcake going in every direction. The "less perfect" it looks the better!
For the meatballs I used Ferrero Rocher chocolates because they looked exactly like a meatball! I tried other round chocolates but it just didn't give the same effect that these ones did.
Place each chocolate on top of your "noodle" cupcakes.
Now you can either take strawberry or raspberry jam for this, but I decided to use red piping gel just because I didn't have any jam on hand! It turned out pretty good.
Taking a spoon glob as much as you'd like on top, but make sure you can still see some of the meatball, and you're done!
Extra Tip: For "parmesan cheese" you can grate white chocolate overtop.
Delicious Vanilla Cupcake Recipe (Recipe by sweetapolita.com)
4 large eggs (separated)
3 1/2 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (227 g) unsalted butter, at room temperature
2 cups granulated sugar, divided
2 teaspoons pure vanilla extract
1 cup milk (room temperature)
1/4 teaspoon cream of tartar
Preheat oven to 350°F (180° C) and place rack in center of oven. Butter and flour three – 8 inch (20 cm) round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.
While eggs are still cold, separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic warp and allow the eggs to come to room temperature before using (about 30 minutes).
In a mixing bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add 1 1/2 cups of the sugar and beat until light and fluffy (about 3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.
Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula or back of a spoon. Bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes of completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour (to make filling and frosting the cakes easier).