KIDS****Spaghetti & Meatballs Cupcakes

By Unblond1

16/11/14-These turned out really cute. I made them for Kaleb's 5th birthsay. Careful when grating the white chocolate over at the end - a little goes a long way and it's really easy to use too much.

Ingredients

• 12 baked and cooled vanilla cupcakes (I used the mix with the multicoloured bits in it)
• Homemade or store bought classic vanilla frosting
• 1/2 teaspoon unsweetened cocoa powder
• 3/4 cup low sugar strawberry preserves (low sugar has the best color)
• 3 drops yellow food coloring
• 12 hazelnut chocolates (Ferrero Rocher), unwrapped
• 2 tablespoons grated white chocolate plus additional chunk for garnish

Details

Servings 1
Adapted from sweetlittlethang.wordpress.com

Preparation

Step 1

Step 1-Tint the vanilla frosting with the cocoa powder and yellow food coloring. Spread a thin layer of tinted frosting on top of the cupcakes. Arrange the cupcakes on a serving platter, touching.

Step 2-Spoon the remaining tinted frosting into a ziplock bag. Snip a small corner from the bag. Now have fun piping the frosting all over the cupcakes to make the noodles. Make sure to pile it high and have some of the frosting hang over the edges of the cupcakes.

Step 3-Toss the hazelnut chocolates with the strawberry preserves in a medium bowl to coat. Spoon some of the preserves on top of each cupcake. Place a hazelnut chocolate on top of each cupcake, and one on the platter. Top cupcakes with the remaining strawberry preserves.

Step 4-Sprinkle the grated white chocolate over the cupcakes.