Meatball Spaghetti Cupcakes

Ingredients for 1 servings:

• 12 muffins, store-bought or homemade
• 250 g double cream cheese
• 115 g butter, soft
• 250 g powdered sugar
• 1 bottle of butter-vanilla flavoring
• 12 balls of confectionery (Rocher)
• 1 bottle of dessert sauce (strawberry sauce)
• 1 bar of chocolate, white, small bar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

delicious cupcakes that look like real spaghetti with meatballs, makes 12 pieces

Bake the 12 muffins according to the recipe or buy ready-made muffins. Trim the tops of the muffins and place 6 muffins each in 2 aluminum lasagna trays. For the spaghetti icing, cream the cream cheese and softened butter with a hand mixer until creamy. Add the flavoring. Slowly stir in the powdered sugar. Pour the icing into a freezer bag and cut off a very small corner of the bag (it will then look like a piping bag). Pipe the spaghetti over the muffins, using your fingertips, simply drawing circles and lines, and connecting them so that the muffin is no longer visible. For the meatballs: Unwrap the Rocher and roll them in the strawberry sauce. Place a Rocher in the center of each muffin and add a little more strawberry sauce. For the Parmesan, finely grate the white chocolate and sprinkle it on top. Done! Be sure to refrigerate to keep everything in shape, especially in summer!