Spaghetti Western Cupcakes

I’m sure most of you have seen about a dozen different versions of spaghetti cupcakes before seeing them here on my blog, but I just couldn’t resist baking my own version for father’s day. You see, my dad loves spaghetti westerns – westerns of any kind, really – and when I saw those bandanna print cupcakes liners it was a done deal. I know he’ll love them, but he deserves much more than I could ever repay in cupcakes.

It may sound trite to say he’s the best dad ever, but the sentiment fits. He’s always been there for me, moving my furniture, fixing broken things, encouraging and counseling me when I need to talk. And even though I’m not his biological daughter, he’s never treated me otherwise.

This isn’t his first cowboy party!  Years ago we threw him a huge spaghetti western birthday bash complete with spaghetti buffet.  I was in charge of the invitations and music…

Happy Father’s day, Pappy!

Spaghetti Western Cupcakes

Yield: 15 cupcakes

                                                                                                             [click for printable version]

Special equipment:  

Bandanna cupcake liners (can be found at  Hey YoYo)

Piping bag 

#3 round piping tip from Wilton

Sour cream cupcakes: 

1/2 cup butter softened

1 cup granulated sugar

2 eggs

1 tsp. vanilla

1 3/4 cups flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 cup sour cream

1. Preheat oven to 350 degrees. Line a cupcake pan with the bandanna liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside.  Add flour and sour cream alternately, a little at a time beginning and ending with flour.  Batter will be thick.
3. Fill cupcake papers with 1/4 cup level measures of batter.  Bake for 20-22 minutes.  Let cool completely before frosting.

Spaghetti frosting:

3/4 pound (3 sticks) butter, softened

3 cups confectioners’ sugar

1 teaspoon vanilla extract

Milk or heavy cream, if necessary

2-3 drops yellow liquid food coloring

1. In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin mixing on low speed until the mixture is crumbly. Increase to high and beat for 3 minutes.
2. Add the vanilla extract and beat again for another minute until light and fluffy. If you find that the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is of piping consistency.  Add yellow food coloring and mix until color is consistent.  Transfer frosting to a piping bag fitted with a plain #3 top (I used Wilton brand).  
3. Squeeze the piping bag while holding it about 5 inches above the cupcake surface.  Allow the strand of frosting to fall on the cupcake surface in lines and squiggles.  Completely cover the cupcake surface in frosting, creating a mound of frosting “noodles” in the middle.  This is where the “meatball” will rest.

Candy Meatballs

1/3 cup seedless raspberry jelly, melted and slightly cooled

1-2 drops liquid red food coloring

15 Ferrero Rocher fine hazelnut chocolates

White chocolate shavings

1. Stir together jelly and food coloring in a small bowl.  Unwrap candies and coat in the jelly mixture.  
2. Place a coated candy on top of each cupcake and spoon remaining jelly over the cupcakes to mimic spaghetti sauce. Sprinkle with white chocolate “Parmesan”.