Meatballs Spaghetti Cupcakes

杯子蛋糕，可以是一个很朴实的小蛋糕，也可以摇身一变，“叮”蛋糕变可爱了，“叮”蛋糕变高贵了， “叮”蛋糕变调皮了。。。真的。。杯子蛋糕是常常会让我有冲动想做的project之一。所以一有空，我都会收集杯子蛋糕的图片和资料，等空闲就抽一个project来试一试。那天看到Sweetapolita最近的贴子，做了很好看的杯子蛋糕，而且也用了不同的蛋糕体食谱。今天我这个好玩的meatball spaghetti cupcakes也就用了她家里推荐的vanilla杯子蛋糕食谱来做的。蛋糕体果然很松软很好吃，我喜欢。

   For the cupcakes (makes 9)

  135g cake flour, sifted

            7.5g baking powder

            2.5 g salt

            120ml whole milk, at room temperature

            1 large egg whites (30 g), at room temperature

            ½ whole egg, at room temperature

            1/2 teaspoon Pure Vanilla Extract

            1/8 teaspoon Pure Almond Extract

            110g granulated sugar

            60g unsalted butter, at room temperature

           

            For the frosting

            60g unsalted butter, at room temperature

            20g cream cheese, at room temperature

            100g sifted icing sugar

            1/4tsp cocoa powder

            yellow food colouring

   Topping

   Ferrero Rocher (as meat balls)

   Rhubarb and red berry jam (as sauce)

   Chopped flake coconut (as parmesan cheese)

For the cupcakes:

1. Preheat the oven to 170°C and center the oven rack. Line cupcake pans with standard-size cupcake liner

2. Sift the flour, baking powder and salt into a medium-sized bowl.

3. Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl.

4. In an electric mixer fitted with the whisk attachment, cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.

5. With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.

6. Divide batter evenly among your cupcake liners–about 2/3 full–and bake until a toothpick comes out with a few crumbs only, about 18-20 minutes.

7. Carefully remove the cupcakes from the pan and let cool on wire racks.

For the frosting:

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter and cream cheeese for 3-4 minutes on medium speed. Butter will become very pale & creamy.

2. Add sifted icing sugar and cocoa powder, beating on low speed until just combined. Add in milk and yellow food colouring, increasing to medium speed until well combined.

Assembly of the Cupcakes

1. Pipe a generous swirl of frosting atop each cupcake.

2. Dip Ferrero Rocher with Rhubarb and berry jam. Gently press a coated Ferrero Rocher upon each cupcake.

3. Scatter chopped flake coconut on the cupcake. Best enjoyed same day!

    Recipe adapted from : Sweetapolita