Spaghetti and Meatball Cupcakes

By srrpicks

My daughter LOVES spaghetti so when I found this recipe I had to make it for her. I cut out some ingredients by using the spray can frosting to make the spaghetti and they were still adorable.

Ingredients

• 1 box (9 ounces) Duncan Hines Snack Size Moist Deluxe Classic Yellow Cupcake Mix
• 1 can (16 ounces) Duncan Hines Creamy Home-Style Classic Vanilla Frosting
• 1/2 teaspoon unsweetened cocoa powder
• 3 drops yellow food coloring
• 3/4 cup low sugar strawberry preserves (low sugar has the best color)
• 11 hazelnut chocolates (Ferrero Rocher), unwrapped
• 2 tablespoons grated white chocolate plus additional chunk for garnish

Details

Adapted from duncanhines.com

Preparation

Step 1

1.Preheat the oven to 350°F. Line 12 muffin cups with paper liners in each cup. 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, 21 to 23 minutes. Transfer the cupcakes to a wire rack and cool completely.
2.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.
3.Spoon the remaining tinted frosting into a ziplock bag. Snip a small corner from the bag (1/8 inch). 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.
4.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.
5.Sprinkle the grated white chocolate over the cupcakes