The Kiddo’s birthday was yesterday, and she asked for cupcakes instead of a cake!
I knew I had to out-do the birthday cupcakes I made for Nom Nom Paleo’s Lil’O, since Jade thought they were the coolest things ever. Since I didn’t think they would be as cool to her the second time around, considering she wasn’t the first to have them, I wondered…’How the F do I top that cool frosting?’
Since The Kiddo asked for Lasagna for dinner (it was made gluten free… recipe to come soon), I thought cupcakes to go along with the pasta theme would be a groovy idea.
I remembered seeing a picture of Spaghetti cupcakes in my fun-ideas-if-you-have-the-time-ever-in-your-life cupcake book, Hello Cupcake. So that is what I set out to recreate! I didn’t follow their recipe, I just used their fantastic idea! Genius!
First I made a vanilla bean cupcake stuffed with white/milk chocolate swirls.
While those were in the oven and on the rack cooling, I made a berry sauce (the recipe from Hello Cupcake says to use Strawberry jam, or other kind of berry preserve… but I thought I could sass that up a bit and put my own flavor flav spin on this cupcake).
I put 1/2 cup water in a pan on medium heat. I added 1 container of raspberries and 1/4 cup organic bakers sugar. I let that cook for about 5 minutes. Then I strained the deliciousness to get rid of the seeds.
Once I had strained all the yummy raspberry Purée I could, I put that back in to the pan and added:
- 2 cups diced strawberries
- 1/4 additional cup of bakers sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla
- secret ingredient (don’t worry your sauce will still taste AMAZING without the secret ingredient)
I let that cook for 10 minutes, occasionally stirring and mashing.
I then transferred it to my Cuisinart to purée it a bit more so that I could break down the strawberry chunks.
*note: this recipe makes for a delicious jam, ice cream topping or waffle/pancake topping. If you like your topping a bit chunky, skip the Cuisinart step, or only purée to your desired chunkiness.
I then put the finished purée into a glass air-tight container and refrigerated for about an hour.
I made my vanilla bean whipped-cream frosting (I added the vanilla beans so it would like like specks of pepper in the ‘noodles’), and transferred it to my piping bag, using a small round piping tip. When choosing your piping tip, choose the shape/size you want your noodles to be. If you do not have piping bags or piping tips handy, get a large freezer quart zip-lock bag, and cut a small corner off- this makes a great substitute.
I piped each cupcake with a pile of ‘noodles’, then added a tablespoon of ‘marinara sauce’ (purée) to each cupcake. I then put my ‘meatballs’ (truffles) in a bowl and coated them with sauce. I added one ‘meatball’ to each cupcake, then topped the whole plate off with some Parmesan cheese (shaved white chocolate). Simply adorable. Everyone loved them!
*These cupcakes are gluten free, but they are NOT PALEO