Spaghetti and Meatball Cupcakes
Recipe type: Cake, cupcakes, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
  • 2 cups sugar
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1? cups vegetable oil
  • 2 eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 teaspoon vanilla
  • 24 Ferrero Rocher truffles
  • raspberry jam
  1. Mix together the oil and sugar. Add the eggs and mix well. Add the carrots, pineapple, cinnamon and vanilla. Mix well.
  2. Stir together the baking soda, salt and flour. Add to mixing bowl and combine well. Stir in nuts if using.
  3. Place liners in a cupcake pan. Scoop batter into cupcake pans.
  4. Bake in a 350ºF. oven for about 20 minutes. Cool in pan.
  5. When cool, make the frosting below.
  6. Fit a pastry bag with a writing tip, I used tip #6. Pipe the frosting on top of cupcakes.
  7. Top the cupcake with a Ferreo Rocher truffle.
  8. Heat the raspberry jam in the microwave for 15 seconds. Stir and wait until it still cool enough to flow off of a spoon but not melt the truffle or frosting. Drizzle over the top of the truffle to represent the spaghetti.
Recipe by Recipes Food and Cooking at