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40 minutes
4 servings
Adjust servings
A serving is 6-8 cupcakes.
dairy-free
(?)
Has dairy from:
butter
parmesan cheese
gluten-free
kid friendly
has meat
has pasta
(?)
Has pasta from:
Le Veneziane Spaghetti
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
egg (medium)
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
egg (medium)
pescatarian
paleo
(?)
Not paleo due to:
parmesan cheese
PARENT RECIPE

(parent)
Who:
Tom
Goal:
Pescatarian
Recipe:
Spaghetti Cupcakes
 
Nutrition to Balance
This recipe has Calories as 93.0% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.6% of RDA
• Calories: 93.0% of RDA
• Carbs: 32.9% of RDA
• Fat (total lipid): 12.6% of RDA
• Fiber: 7.1% of RDA
• Fructose: 0.0% of RDA
• Protein: 14.3% of RDA
• Sodium: 10.8% of RDA
• Sugar: 0.6% of RDA
• Vitamin A (IU): 8.1% of RDA
• Vitamin B6: 3.0% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 47.2% of RDA
• Magnesium: 1.7% of RDA
• Manganese: 0.0% of RDA
• Niacin: 5.7% of RDA
• Potassium: 1.1% of RDA
• Zinc: 3.4% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
90.5
g
Calories
1860
 
Fiber
2.00
g
Iron
9.40
mg
Protein
16.1
g
Sodium
162
mg
Sugars
0.227
g
Fat (total lipid)
7.67
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
2
containers
+
-
 
Le Veneziane Spaghetti for spaghetti (dry) (Use Gluten-Free Spaghetti)
1
tbsp
+
-
 
 
2
whole
+
-
 
 
1/3
cups
+
-
 
grated.
 
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Recipe Short Name:
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PREPARATION
1.
Preheat your oven to 375 degrees.
2.
Lightly grease 2 cupcake tins (24 cupcakes).
3.
Cook the spaghetti in salted water until it's 3-4 minutes before al dente (so it's undercooked).
4.
Drain the pasta and run a little cold water over it to cool it down enough for it not to burn your hand when you hold it. Dump the pasta into a large stainless steel bowl.
5.
Add the butter, make sure it melts. Add the parmesan cheese. Add the eggs.
6.
Mix it all together with your hands until it's well-blended.
7.
Fill each cupcake tin with the pasta mixture so its level (don't overfill).
8.
Bake these for 15 minutes at 375 degrees and serve immediately.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
You can use paper cupcake wrappers with this recipe, particularly if the clean-up of your muffin tins is time-consuming.
2.
To get these out, i use a butter knife to go around each cupcake and separate it from the walls of the muffin tin, then i use a large spoon to scoop underneath the cupcake. They hold together surprisingly well.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1860
Protein 16.1 g
Carbohydrates 90.5 g
Iron 9.40 mg
Fiber 2.00 g
Calcium 15.7 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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