There are few food scenes in movies as iconic as the spaghetti scene in Lady and the Tramp.
Of course, when you think of movie snacks, you don’t think of spaghetti and meatballs – so I turned it into cupcakes instead.
These adorable cupcakes are vanilla, topped with vanilla buttercream “spaghetti”, and cherry “tomato sauce”, and “meatballs” made from chocolates.
They’re also a small batch – the recipe below makes just four. It’s a great way to make them for a fun, family night without having a party-sized amount of leftovers.
The kids loved these – they were tickled by the idea that the spaghetti and meatball were actually dessert. This would be a fun one to make for April Fool’s Day too!
Spaghetti and Meatball Cupcakes
For the cupcakes:
2 egg whites
4 Tbsp. sugar
4 Tbsp. butter, melted and cooled
2 tsp. vanilla extract
1/2 cup cake flour
1/2 heaping tsp. of baking powder
2 pinches of salt
3 Tbsp. milk
Preheat oven to 350 degrees. Line a cupcake pan with 4 cupcake liners and set aside.
In large bowl, whisk together the egg whites and sugar until well combined, then stir in the melted butter and vanilla. Add the flour, baking powder and salt. Stir until smooth and well-combined. Add milk and stir until fully incorporated.
Divide batter between prepared cupcake liners. Bake for 12-14 minutes, until a knife inserted comes out clean, then cool completely.
For the frosting:
4 Tbs. butter, room temperature
1/2 tsp. vanilla
2-3 tsp. heavy cream
1 cup powdered sugar
Peach gel icing color
Beat together the butter, vanilla, and heavy cream. Beat in the powdered sugar 1/4 cup at a time, until stiff. Add a little icing color, and beat until fully incorporated.
Using a pastry bag or a ziplock bag with the corner snipped off, pipe “spaghetti” noodles over the top of the cupcakes.
4 Ferrero Rocher chocolates
Cherry pie filling
Place an upwrapped Ferrero Rocher chocolate on top of each cupcake. Spoon a tablespoon or two of juice from the cherry pie filling over the top to make the “spaghetti sauce”.
adapted from Chef Mommy