Prepare and bake the cupcakes according to directions on the box for cupcakes. Allow them to cool completely.
Blend the icing or frosting. Add 1 drop of yellow food colouring and fully blend. Check colour: colour should start to look like cooked pasta. Add the yellow food colouring very carefully. A drop goes a long way!
Mix the jam in a blender to break up the fruit bits. You'll want it chunky still, the thick consistency of pasta sauce, the blender it to avoid having identifiable strawberries perched on your pasta. You might need to add a tablespoon of cold water to thin it a bit - depends on the jam.
Pour jam into a bowl and mix in malt balls so the malt balls are covered.
Spread a thin layer of frosting on the cupcakes. Arrange the cupcakes in a large plate. Crowd the cupcakes slightly so they are touching.
Put the rest of the frosting into a pastry bag and pipe the frosting messily over the cupcakes to resemble spaghetti.
Scoop a single maltball and some jam. Drip 1 maltball and jam onto each cupcake.
Grate white chocolate across the top to resemble Parmesan cheese.