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Spaghetti Cupcakes

A playful and healthy take on a decorated cupcake perfect for a childrens party.
Prep Time1 d
Cook Time20 mins
Total Time1 d 1 hr
Servings: 8
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Spaghetti Cupcakes

    • 8 Cupcakes any flavour will work but I used Vanilla-see recipe below
    • 8-10 Tablespoons Coconut Cream see recipe below
    • 2 Zucchinis or Apples; spiralized or thinly cut see notes above the recipe
    • 2 Tablespoons Caramel Sauce see recipe below
    • 8 Chocolate Energy Balls see recipe below
    • 1/4-1/2 Cup Jam see recipe below
    • 1/4 Cup desiccated Coconut

    Vanilla Cupcakes

    • 4 Eggs separated
    • 1/2 Cup Maple Syrup
    • 4 teaspoons Vanilla Extract
    • 1/2 Cup Coconut Flour
    • 4 teaspoons Baking Powder
    • 1/2 Cup Milk of choice
    • 2 teaspoons Vinegar

    Coconut Cream

    • 2/3 Cup Coconut Cream a 400ml can of coconut cream or milk opened and left in the fridge overnight; the thickened cream removed and the watery remains discarded or used in the jam
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Maple Syrup

    Caramel Sauce

    • This can be replaced by 2 Tablespoons of Maple Syrup
    • 1/4 Cup Coconut Cream from the can used in the coconut cream
    • 1 Tablespoon Maple Syrup
    • 1/3 teaspoon Vanilla Extract
    • Dash of Salt

    Chocolate Energy Balls

    • Makes way more than you need for decorating
    • 1 1/3 cups Dates
    • 1 cup Nuts Walnuts, Pecans, Macadamias
    • 1/4 cup Cocoa
    • 1 teaspoon Vanilla Extract
    • Optional: 1/2 - 1 Tablespoon Maple Syrup i find they are sweet enough without it
    • Optional; Chia Seeds Sunflower seeds etc

    Sugar Free Berry Jam

    • 1 Cup Berry; fresh or frozen use strawberries, raspberries or blueberries
    • 1 Tablespoon Water
    • 1 Tablespoon Maple Syrup optional; depending on tartness of fruit
    • 1 teaspoon Gelatine

    Instructions

    INSTRUCTIONS

      Spaghetti Cupcakes

      • Spread a small amount of coconut cream over the top of each cupcake. This is the 'glue' for the pasta.
      • Gently heat the caramel (or maple syrup) in a small saucepan and add the zucchini noodles. Stir until the 'zoodles' are well coated and cooked. Allow the zoodles to cool.
      • Place the zoodles over the cupcakes to resemble pasta. Layer the noodles in an unorderly fashion; the messier the better!
      • Dollop jam over the zoodles and place a chocolate energy ball on top.
      • Top with a little more jam and sprinkle with the coconut. Serve immediately or keep in the fridge before serving.

      Vanilla Cupcakes

      • Pre heat the oven to 175C/350F.
      • Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
      • Whisk the egg whites on medium until soft peaks form.
      • Slowly add the maple syrup and vanilla extract.
      • Add the egg yolks and whisk on medium until combined.
      • In a separate bowl sift the coconut flour and baking powder.
      • Add to the vinegar to the milk.
      • With the mixer on medium/low add the flour mixture and the milk mixture alternatively in 2 rounds. Whisk until everything is just combined (not over mixed).
      • Place 8 cupcake liners in a tray and spray.
      • Evenly pour the mixture into the liners and smooth the top of the cupcakes.
      • Bake for 17-20 minutes.
      • Allow the cupcakes to cool in the tray.

      Coconut Cream

      • Place the thickened cream, maple syrup and vanilla extract in the bowl of a kitchen stand mixer with a whisk attachment.
      • Whisk until thickened and combined. Keep the cream in the fridge; it will thicken as it gets chills.

      Caramel Sauce

      • Place then cream and maple syrup in a small saucepan and bring to a boil over medium heat. Simmer over medium heat for 5 to 10 minutes, or until the sauce has thickened and changed to a golden colour.

      Chocolate Energy Balls

      • Place the dates, nuts, cocoa, maple syrup and vanilla extract (with seeds if using) into a food processed and blend until a smooth paste forms. Add a teaspoon or 2 of water if the dates are having trouble blending.
      • If your food processor is more Urkell than Schwarzenegger (or you have a hand held mixer) soak the dates in boiling water to soften them first, then discard the water before blending.
      • Once the mixture is well combined, roll into balls, approximately 1/2-1 Tablespoon per ball.
      • The mixture will make 20-24 balls.
      • If using, roll the balls in Cocoa or Desiccated Coconut.
      • Store in the fridge.

      Sugar Free Berry Jam

      • Place the berries and water in a small saucepan and bring to the boil over medium heat, stirring regularly.
      • Sprinkle the gelatine over the berry mix and whisk until combined.
      • Reduce the heat to medium and simmer for 8 minutes, or until the fruit has broken down. Store in an airtight container in the fridge. The jam will set within 4-6 hours.

      Notes

      Adapted from Hello Cupcake!