Spaghetti & Meatball Cupcakes (coconut flavored)

• Additional Picture 1
• Additional Picture 2

Recipe:

For the cupcakes:

(Makes 1 1/2 dozen cupcakes)

• 2 1/3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 1 1/3 cups sugar
• 1 3/4 cups shredded sweetened coconut, plus extra for decorating
  

- Heat the oven to 325 degrees. In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to over mix. Gently fold in the coconut. Place muffin cups into muffin tins. Fill each cup with a 2/3 cup of batter. Bake for 18-20 min, until a toothpick inserted comes out clean.

For the spaghetti & meatballs:

• 16 oz of white frosting
• 1/2 teaspoon cocoa powder
• 3 drops yellow food coloring
• 11 hazelnut chocolates (Ferrero Rocher), unwrapped
• 3/4 cup low-sugar strawberry preserves (low sugar has the best color)
• 2 tablespoons shredded coconut
  

- Arrange the cupcakes on a platter so they are touching. Tint the frosting with the cocoa powder and yellow food coloring. Put the frosting in a plastic bag and snip a 1/8-inch corner. Pipe the frosting all over the cupcakes to make the spaghetti. Place the chocolates in the strawberry preserves to coat, spoon some of the preserves on top of the cupcakes, then place chocolates on top the cupcakes. Sprinkle with shredded coconut.