Spaghetti Cupcakes (as seen on Pennies on a Platter)
8-12 vanilla cupcakes
8-12 chocolate hazelnut truffles (I used Ferrero Rocher)
1 can of cream cheese frosting
1/2 teaspoon unsweetened cocoa powder
3 drops yellow food coloring
low-sugar strawberry preserves (low-sugar gives the right shade of red)
white chocolate block
Frost the cupcakes with a thin layer. You don't even have to frost them nicely since they'll be covered up. Place on platter. Use a pasta bowl if you can, for an authentic look.
Tint the rest of frosting with cocoa powder and yellow food coloring. Using a ziplock bag, pipe the frosting in spaghetti squigglies to your heart's desire! Pile it up!
In a small bowl, mix up the truffles with the strawberry preserves. Dump some of the preserves onto the "spaghetti." Place the "meatballs" one by one on top of the "sauce". Grate some white chocolate over the meatballs (for a Parmesan cheese look). That's it!
Note: When piping the frosting into the spaghetti shapes, use a freezer ziplock bag and not a regular ziplock bag because the regular ziplock bag is wimpy and will break... allowing a blog of frosting to almost ruin your creation.