Spaghetti and Meatball Cupcake Recipe
A chocolate cupcake with 'spaghetti' frosting and a chocolate 'meatball' with a strawberry 'marinara sauce' and white chocolate 'cheese'
Ingredients
- Batch of baked cupcakes
- Vanilla buttercream frosting
- Fondant, store bought or homemade
- Powdered sugar
- Round chocolate candies, such as malt balls
- 1/4 to 1/3 cup strawberry jam or seedless raspberry jam
- 3 tablespoons softened butter
- 3 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups powdered sugar, sifted
Spaghetti and Meatball Cupcake
Fondant
Instructions
- Working with one cupcake at a time, first spread the top with a thin coating of buttercream frosting.
- Dust your hands with powdered sugar.
- Pinch off a 1/2 inch lump of fondant from the batch and roll it between the palms of your hand to create a thin, long rope that resembles a strand of spaghetti.
- Drape the spaghetti onto the cupcake, curling and looping it just like the real thing.
- Continue shaping and adding more strands of fondant spaghetti until the cupcake is topped with a good serving.
- Once all the cupcakes are covered with spaghetti, prepare the sauce by whisking the jam in a bowl until smooth.
- Use the pastry brush to spread the sauce over the noodles.
- Top each serving of spaghetti and sauce with a chocolate meatball.
- Combine the butter, corn syrup, vanilla extract, and salt in a mixing bowl and use an electric mixer on medium speed to blend them.
- Add the sifted sugar and mix the fondant on slow and then medium speed until it begins to clump together.
- Then knead the fondant with clean hands until it is smooth.
- If it ends up being too dry, add a little more corn syrup; if it's too sticky, sift in more powdered sugar.
- Wrap the fondant tightly in plastic and store it in the refrigerator until you're ready to use it.
- Makes enough to top a dozen or so cupcakes with spaghetti.
Spaghetti and Meatball Cupcake
Fondant