Spaghetti and Meatballs

I'm sorry I left you hanging yesterday with promises of the best meatball I ever ate, but I was just so full I couldn't type another word.

The recipe for this particular spaghetti and meatballs is so easy anyone can do it, and even the pickiest eaters will cheer for joy when they take a bite. So why am I so smitten over this spaghetti and meatballs dish?

Because they're actually cupcakes with hazelnut chocolates and strawberry jam!

APRIL FOOLS!! 

Several months ago I bought a copy of Hello, Cupcake and vowed to make some of the treats nestled within the pages. Luckily for me, there's a whole chapter on cupcakes that "fool the eye." So did I fool you at all or at least make you do a double take with yesterday's post? Truth be told, I really, really dislike meatballs, but this version is definitely a keeper.

If you'd like to know how to make these, they're ridiculously easy. I'm sure you could take the more challenging road and make everything from scratch, but I'm trying to use up our pantry products as much as possible, and it just so happened that I had boxed cake mix and frosting just sitting there waiting to be used.

Spaghetti and Meatball Cupcakes

from Hello, Cupcake!

Ingredients:
10 vanilla cupcakes baked in white paper liners (I made a whole batch {two dozen} and only used 10 for the actual pasta platter)
16 ounces vanilla frosting
1/2 teaspoon unsweetened cocoa powder
3 drops yellow food coloring
11 hazelnut chocolates (Ferrero Rocher), unwrapped
3/4 cup strawberry preserves (low-sugar has the best color)
2 tablespoons grated white chocolate (I used coconut for the "cheese")

directions:
1. Tint vanilla frosting with cocoa powder and yellow food coloring; spread a thin layer on top of the cupcakes. Arrange cupcakes on a platter so they're touching.

2. Spoon remaining frosting in to a ziplock or pipping bag. Press out the excess air and seal the bag. Snip a 1/8-inch corner from the bag (or use a small icing tip). Pip frosting all over the cupcakes to make "spaghetti," piling it high and allowing some of noodles to hang over the edges.

3. Place hazelnut chocolates and the strawberry preserves in a medium bowl and toss to coat. Spoon some preserves on to of cupcakes. Place one chocolate on each cupcake. Top cupcakes with remaining preserves. Sprinkle with white chocolate (or coconut).

Apple Pie Cupcakes

Fact: When I was younger I accidentally put salt in cookies instead of sugar.

Fact: I love apple pie and cupcakes equally. They're the best desserts on earth. 

Fact: I really like to cook, but baking still slightly terrifies me (see first fact).

Fact: This was the first time I made something—entirely from scratch!—all by myself in the kitchen.

Fact: I truly believe these Apple Pie Cupcakes will be waiting for me in Heaven. 

I originally posted this on my personal blog, but felt the need to share, because they're so good I wish everyone could enjoy them. 

Don't let the "apple" part of this recipe fool you; these are not—in any way, shape, or form—healthy. In fact, I'm pretty sure I'm gaining weight just by ogling the picture and thinking about eating one again. Make these. Your taste buds will thank you.

Apple Pie Cupcakes 

from Annie's Eats

Ingredients:

For cupcakes:

3 cups sifted cake flour

1 tbsp. baking powder

½ tsp. salt

1 cup unsalted butter, at room temperature

2 cups sugar

4 eggs

1 ½ tsp. vanilla extract

1 cup milk

For the apple filling:

2 tbsp. butter

2 tsp. cinnamon

2-3 tbsp. sugar

3 large Granny Smith apples, peeled, cored and diced

For Cinnamon Buttercream Frosting

from Natalie at Oven Love

1 cup unsalted butter at room temperature
6 to 8 cups confectioners’ sugar, sifted
1/2 cup milk
2 teaspoons vanilla extract

up to 1 tablespoon cinnamon

 Directions:

Preheat oven to 350 degrees. In a medium bowl, sift cake flour, baking powder and salt. With an electric mixer, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down the sides of bowl after each addition. Add vanilla extract; mix well to combine. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined.

Divide batter evenly among cupcake liners, filling about 2/3-3/4 full. Bake until golden; about 18 to 22 minutes. Remove from oven; cool for 5 minutes in pans. Transfer to wire racks; cool completely.

Apple filling: heat butter in medium skillet over medium-high heat. Add cinnamon and sugar; cook for a minute, until mixture begins to bubble. Lower heat to medium; stir in the apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

While apple mixture cools, use cone method to remove a chunk from center of each cupcake, leave a rim around the top of cupcake. Fill holes with cooled apple mixture. 

Frosting:

Beat butter in a stand mixer until smooth.  Add 4-5 cups confectioners' sugar, milk and vanilla.  Beat until sugar disappears.  Add more sugar, by 1/2 cups, until desired consistency is reached. (For a stiff buttercream, use close to the max- 7-8 cups).  Beat in cinnamon.

Enjoy.