Wednesday, November 10, 2010

Cupcake 24-7 - The Spaghetti & Meatball Cupcake


Are you ready for something a little crazy? We enter our second week of “Cupcake 24-7” with dinner! I know, cupcakes for dinner is wacky. I like a little protein for dinner. I like something not made of sugar and piled high with frosting. Well, you’re in luck. We at Cupcake 24-7 are not only bakers, we are also chefs. Fine dining chefs who make perfectly portioned dinners, in cupcake form. I present to you, my hungry diners, The Spaghetti & Meatball Cupcake.


Have one, maybe even two. You’ve had a long day and deserve some dinner. This is truly a savory cupcake. Although I’m not sure when cupcake ends and muffin begins, but I’m pretty sure it’s not with the spaghetti cupcake. A little bit ridiculous, a lot of tastiness, the spaghetti & meatball cupcake is a lot of fun. It’s like tapas, have one. Share a plateful of them. Laugh at how ridiculous the concept is. Just be sure to sprinkle them with parmesan cheese.

Spaghetti Cupcakes


1 lb box linguine fini (or spaghetti)
1 tbsp butter
2 eggs, lightly beaten
1/3 cup grated parmesan cheese

Cook the pasta until just undercooked, about 8 minutes. Drain and rinse with cool water, just so the pasta isn’t burning hot. Add butter and (using hands is easiest) mix. Add eggs and parmesan cheese, 1 tsp salt and ½ tsp black pepper. Mix (with hands!)

Lightly grease a muffin tin with spray oil. Divide pasta mixture between 24 muffin cups and press down gently. Bake cupcakes in a 350° oven for 12 minutes.

Allow to cool slightly in pans, on a wire rack, for 5-10 minutes then remove from tin.
Meatballs & Tomato Sauce


1 ½ pieces of whole wheat bread, torn up
8 oz ground turkey
2 tbsp minced onion
2 tsp minced garlic
½ tsp dried basil
½ tsp dried oregano
¼ tsp red pepper flake
24 oz tomato sauce (homemade or in a jar)

Place bread in the bowl of a food processor, pulse until fine crumbs. Add remaining ingredients and pulse to combine and thoroughly mixed. Form into 1” balls. Heat a frying pan over medium heat and add a little olive oil. Add meatballs and cook until browned on all sides.

Add pasta sauce and cover, lower heat to medium-low. Simmer for 15 minutes.
Pour some sauce over a pasta cupcake, add one meatball. Enjoy!  Oh, wait.  Don't forget the parmesan.
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