Recipe Source: Hello, Cupcake!
10 vanilla cupcakes, baked in white liners
1 can vanilla frosting
1/2 tsp. cocoa powder
3 drops yellow food coloring
11 Ferrero Rocher chocolates, unwrapped
3/4 cup strawberry preserves (preferably the low sugar kind... it has a better, brighter red color)
2 Tbsp. grated white chocolate, plus a chunk of white chocolate for garnishing, if desired
1. Tint the vanilla frosting with the cocoa powder and yellow food coloring. You're going for a pale yellow, almost cream color. I actually added just a touch more cocoa powder for mine
2. Frost the cupcakes and arrange on a platter so they're touching.
3. Spoon the remaining frosting into a freezer duty Ziploc bag and snip off a small corner from the bag. Be sure to snip a very small opening. I found this to be the trickiest part of the whole cupcake. Somehow, I didn't snip my corner off just right and my noodles ended up being just a tad "flat." They looked more like Ramen noodles. Be sure to snip a nice clean, small corner, about 1/8 inch.
4. Pipe the frosting over the cupcakes, piling it slightly higher in the center of the platter, creating a mound of noodles. Be sure to allow some to hang over the edges. This part was really fun. The messier you pipe and the more you pipe, the better it looks. You want to cover as much of the cupcake surface as possible.
5. Place the chocolates in a small bowl and coat with some of the strawberry jam. Spoon some of the preserves onto the cupcakes. Then top each cupcake with a strawberry jam coated chocolate. It's cute if you leave one "meatball" to fall on the plate. Then spoon any remaining preserves over the chocolates and cupcakes.
6. Sprinkle the entire platter with the grated white chocolate. If you want, place a small chunk of white chocolate on a separate plate and serve it alongside the "spaghetti and meatballs" along with a cheese grater.