Makes 12 cupcakes
- 1 box of french vanilla cake mix
- 3 eggs
- 1/2 C (1 stick) of softened unsalted sweet cream butter
- 1 C whole milk
- 1TBSP pure vanilla bean paste
- cupcake liners
- cupcake pan
Directions for cupcakes
Preheat oven to 350 and line cupcake pan with the liners
In a medium bowl, combine the cake mix, butter, milk, and vanilla bean pasta and mix until combined
Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full
Bake in the oven for about 21 minutes
Pull out and place on the side to cool
- 1 C unsalted
- 3 C powder sugar
- 3 – 5 TBSP heavy whipping cream
- 1 tsp Vanilla bean paste
- 1 disposable piping bag
- 1 number 3 piping tip
- 1 squeeze bottle
- 1 package of Ferrero Rocher Chocolates
- 1/2 C seedless strawberry jam
In a standing mixer, combine the butter, powder sugar, vanilla, and the heavy whipping cream.
Mix on medium speed until stiff and creamy.
If you still see powdery pebbles, add in 2 more tbsp heavy whipping cream.
Continue to mix until stiff and creamy
Scoop frosting into the piping bag fitting with the number 3 tip
Using your tip with the frosting, pipe squiggles all over the top of the cupcake
Scoop the strawberry jam into the squeeze bottle and pour some over the top of the “Spaghetti”
Unwrap the rocher out of the gold foil and place on top of the jam.