Ingredients
- 10 vanilla cupcakes baked in white paper liners
- 1 can (16 ounces) vanilla frosting
- 1/2 teaspoon unsweetened cocoa powder
- 3 drop yellow food coloring
- 11 drop hazelnut chocolates (ferrero rocher), unwrapped
- 3/4 cup low-sugar strawberry preserves (low-sugar has the best color)
- 2 tablespoon grated white chocolate, plus an additional chunk for garnish
Preparation
Tips:
1.Tint the vanilla frosting with the cocoa powder and yellow food coloring and spread a thin layer on top of the cupcakes.
Arrange the cupcakes on a serving platter so that they are touching.
2.Spoon the remaining frosting into a ziplock bag.
Press out the excess air and seal the bag.
Snip a 1/8-inch corner from the bag.
Pipe the frosting all over the cupcakes to make the spaghetti, piling it high and allowing some of the spaghetti to hang over the edges.
3.Place the hazelnut chocolates and the strawberry preserves in a medium bowl and toss to coat.
Spoon some of the preserves on top of the cupcakes.
Place 1 hazelnut chocolate on each cupcake and 1 on the platter.
Top the cupcakes with the remaining strawberry preserves.
Sprinkle with the grated white chocolate.
Place the chunk of white chocolate on a separate plate with a small hand grater and bring to the table with the platter of spaghetti.
