Spaghetti Cupcakes
  • Servings: 11
  • 1 box yellow cake mix (you only need 11 cupcakes for this recipe)
  • 1 can vanilla frosting
  • 12 Ferrero Roche chocolate balls.
  • 3/4 cup low-sugar strawberry preserves (low-sugar has a better color)
  • 1/2 tsp cocoa powder
  • Yellow food coloring
  • Small piece of white chocolate
  • 1 plastic baggie.
  1. Bake cupcakes according to package directions. Let cool.
  2. In plastic baggie, mix frosting, cocoa powder, and a few drops of yellow food coloring together.
  3. Arrange cupcakes on a platter so they are all touching.
  4. Open baggie and aaply a thin layer of frosting onto cupcakes using offset spatula.
  5. Close baggie and cut a 1/8" tip at corner of bag.
  6. Pipe frosting all over the cupcakes, letting it hang over the edges (to look like spaghetti).
  7. In medium bowl, toss together strawberry preserves with Ferrero Roche chocolate balls.
  8. Spoon one ball onto each cupcake. Drizzle the rest of strawberry preserves over cupcakes (to look like marinana sauce). Leave last ball on the side of plate.
  9. Grate some white chocolate over everything (to look like parmesan cheese).
This came from a cupcake recipe book.