Sunday, 12 April 2015



(Makes 10 cupcakes)
450g ready-made vanilla piping frosting (icing)
½ tsp unsweetened cocoa powder
3 drops yellow food colouring
10 vanilla cupcakes baked in white paper liners
11 hazelnut chocolates, unwrapped
¾ cup naturlite diabetic strawberry jam (low-sugar preserves have the best colour)
2 Tbsp. grated white chocolate, plus a large chunk for garnish

Tint icing with cocoa powder and yellow food colouring. Spread a thin layer of tinted icing on top of cupcakes. Arrange cupcakes on a serving platter so that they are touching. Spoon remaining tinted icing into a ziplock bag. Press out excess air; seal bag. Snip a 2-3mm corner from bag. Pipe icing all over cupcakes to make spaghetti, piling it high and allowing some spaghetti to hang over edges. Place hazelnut chocolates and jam in a medium bowl; toss to coat. Spoon some jam on top of each cupcake. Place a hazelnut chocolate on top of each cupcake, plus one on platter. Top cupcakes with remaining jam. Sprinkle grated white chocolate over cupcakes.
(Karen Tack and Allan Richardson – Houghton Miffin Harcourt Publishing Company)