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Jen's Cookbook
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I've really enjoyed the book, Hello Cupcake, by Karen Tack and Alan Richardson. There are many great cupcake decorating ideas in that book. I realized that many of the ideas would be far too complicated and time-consuming for me, but I zeroed in on the "Spaghetti and Meatballs", which I was able to do without too much fuss.
Another idea is to make "ears of corn", using rows of jelly beans for the corn kernels. It did take more time to place all those candies on, and the cost to get the various hues of yellow jelly bellies cost me about $12 just for the candy. (It took 1 1/2 lb. of candy for a dozen cupcakes). Other than that, it was a fun option to serve for those who didn't want the Meatball Cupcakes.
I do recommend the Hello Cupcake book, although part of the reason I'm posting the Meatball Cupcake recipe here is because the book didn't have a good frosting recipe to use for the noodle/frosting. The suggestion is to use store-bought frosting, but it costs more than home-made. Not to mention, it usually has additives in it that I'd rather avoid.
I worked out a recipe for the frosting, and changed the cupcake recipe a bit too, incorporating some whole grain corn flour into the mix. With a bit of whole grain, and some low-sugar jam, it's almost good for us. Good for our spirits, in any case.
Cupcake Ideas- Spaghetti and Meatballs
Makes 2 dozen cupcakes, with some extra frosting left over. A bit of corn meal in the otherwise typical cupcake recipe adds some whole grain goodness into the mix!
Ingredients:
- 1 stick (1/2 c.) soft butter, plus 2 sticks (1 c.) for frosting
- 1 c. sugar
- 3 eggs
- 1/2 c. milk
- 1/2 c. olive oil
- 1 tsp. vanilla (plus 1 tsp. for frosting)
- 1 1/2 c. flour
- 1 c. corn flour (or 7/8 c. fine corn meal)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. cream cheese, room temperature
- 2 1/2 lb. confectioner's sugar (8 1/2 c. or so)
- Yellow food coloring
- 15 oz. jar low-sugar strawberry jam (better color in low-sugar jam)
- 1 bar white chocolate (3 oz. or so)
- 24 pieces Ferrero Rocher candy
- 2 zip-lock bags (large, freezer-quality)
Prepare muffin tins using cupcake liners (or butter tins). Beat on high until light: > 1 stick room temp. butter (1/2 c.) > 1 c. sugar
To creamed butter/sugar, add, mixing after each egg: > 3 eggs
In separate bowl, mix dry ingredients: > 1 1/2 c. flour > 1 c. corn flour > 2 tsp. baking powder > 1/2 tsp. baking soda > 1/2 tsp. salt
Using whisk attachment (or hand-folding), gently mix dry ingredients into the creamed sugar/butter/egg mixture. Add just some of the dry ingredients at a time, alternating with the milk/oil/vanilla mixture.
When mixed together, spoon the batter into a large (freezer quality) zip-lock bag. Snip a small corner off (1/2" or so), and squeeze the batter into the muffin liners. Bake at 350 degrees for 15-20 minutes, until a toothpick comes out clean and cupcakes are set. Let cool on a rack. Arrange on platters, ready to frost.
Ahead of time (even a day early), melt white chocolate 1 minute or so in microwave, pouring into the corner of a loaf pan (or similar), lined with plastic wrap, in order to make a little "wedge" of parmesan cheese. Use: > 1 bar white chocolate (3 oz. or so)
(You can forego the above parmesan instructions if you can find a chunk of white chocolate.)
Meanwhile, make frosting. Microwave 1 minute or so: > 2 sticks (1 c.) butter
To melted butter, add and microwave 1 minute more, to get soft: > 8 oz. room temperature cream cheese > 1 tsp. vanilla > several drops yellow food coloring
To a mixing bowl, add: > 2 1/2 lb. (about 8 1/2 c.) confectioner's sugar
Add to the confectioner's sugar in bowl: > The melted butter/softened cream cheese/vanilla/yellow food coloring
Beat all frosting ingredients, slowly at first, then on higher speed until creamy and smooth. If necessary, add a bit more yellow, to make a "noodle" color frosting. Spoon the frosting into a zip-lock bag. Cut a small hole out of one corner, and start piping the frosting out onto the cupcakes, piling it on each cupcake like a small pile of noodles. Refrigerate some to firm up frosting.
For "tomato sauce", warm jar 1 minute or so: > 1- 15 oz. jar low-sugar strawberry jam
Roll in some of the melted jam, to coat: > 24 Ferrero Rocher Hazelnut Candies
To the tops of cupcakes, add one "meatball", spooning extra jam on as needed for "sauce". Sprinkle with a touch of grated white chocolate (for "parmesan"). And enjoy!
