Spaghetti Cupcakes

The best part of today is my NEW blog banner! I'm in love with it and I have to thank my wonderful friend Allison for making it for me. She's a real pro with that design stuff. She's also a real pro singer too. She's so unbelievably talented and I'm so happy to have her in my life :) You should all let me know what you think of it in the comments! BUT anyway, what's a blog post without a recipe?

These are the dessert I told you all I brought to the Italian potluck dinner I went to last weekend... Spaghetti Cupcakes! I'd been dying to make these forever (like since last summer) but I never really had a reason to until the potluck. It was destiny, obviously Italy was calling my name. These probably didn't last longer than an hour. My recipe made a ton of them and I only brought half a ton. I should've brought all of them so I wasn't left alone with the rest on Sunday.

Spaghetti Cupcakes
Yield ~60 mini cupcakes or 24 regular size cupcakes

No Fail Vanilla Cupcakes
1 package vanilla cake mix
1 package vanilla pudding mix (3.9-5 ounce)
4 eggs
1 cup sour cream
1 cup vegetable oil
1/2 cup water
1 teaspoon vanilla extract

Vanilla Frosting
1/2 cup butter
2 cups powdered sugar
1.5 teaspoons vanilla extract
enough milk to get desired consistency

Strawberry Preserves

Preheat oven to 350 degrees. Mix together eggs, sour cream, oil, water, and vanilla. Add in the cake mix and pudding mix and stir until all combined. Bake about 15 minutes or until slightly golden. For frosting cream butter and vanilla together. Add in the powdered sugar 1/2 cup at a time. Add in milk until desired consistency is reached. To create the spaghetti noodle frosting you will either need a small tip for your frosting bag or you can put the frosting in a strong sandwich plastic bag and cut a small opening in the corner. Squeeze the frosting out in random directions to make it look like noodles. After you have finished, take about 3 tablespoons or so of strawberry preserves and mix it with 1 tablespoon of water. Place spoonfuls of the mixture on top of the frosting for sauce. If you are making larger cupcakes you can use Ferrero Rocher's to place on top to look like meatballs, for the smaller version you can use Whopper's.

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King's Cake Cupcakes

"Fun-sized Snickers? Who’s this fun for? Not me. I need six or seven of these babies in a row to start having fun." - Jeff Carlin

Fat Tuesday was yesterday and unfortunately I didn't have any of these minis left to get fat with. Maybe that quote could help explain why. Maybe if a total of 5 girls hadn't eaten them all Saturday I'd have some left but I might be the most guilty party of them all. And what's worse, you put Nala in danger. Just kidding, but what is worse is now I have to think of something to give up for Lent. I could probably think of some really great ones but I'm too selfish to give them up. For example, Diet Coke or SUGAR in it's entirety which would include... cupcakes.

Cupcakes are kind of my thing. I guess you could say I got started on this baking kick with cake. I don't even know how many flavors of cupcakes I've made by now but it's more than I can count. These ones were pretty amazing though and definitely a welcome break from my frequent chocolate overload. This cake batter is great too. It's such an easy way to doctor up a basic cake mix for a more made from scratch approach. Plus, it's a fun way of incorporating the King's Cake taste into cupcakes.

King's Cake Cupcakes

Yield ~50 mini cupcakes ~20-24 regular cupcakes

For Cake:

1 package golden butter cake mix

1 package vanilla pudding mix (3.9 oz)

1 cup sour cream

1 cup oil

1/2 cup water

2 tbs buttermilk powder

4 eggs

1 tbs vanilla

For cinnamon sugar layer:

1/2 tbs cinnamon

1/2 cup brown sugar

1 tbs butter 

For frosting:

1/2 cup butter (room temperature)

2 cups powdered sugar

2 ounces cream cheese

1 tsp cinnamon

dash of cream

Preheat oven to 350 degrees. Mix together cake mix, pudding mix, and buttermilk powder so there are no clumps. Add in the sour cream, oil, water, eggs, and vanilla. Stir together until completely mixed. In a separate bowl melt the 1 tbs butter then add in the brown sugar and cinnamon to make the middle layer of the cupcake. Next fill cupcake liners about 1/3 of the way with batter, then sprinkle a layer of the cinnamon sugar layer as shown below, then fill up to about 2/3 of the way with more batter. Place them in the oven and bake for about 14 minutes. Check on them at this time to see if they're done, they may need a couple more minutes. Take them out and set to cool.

Meanwhile, take your butter and cream cheese and mix them together in a bowl. Next add in your powdered sugar 1/2 cup at a time. After that, add in the cinnamon and any cream you may need to get your desired consistency. Then spread or pipe onto your cupcakes, whichever you prefer.

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