High Heel Cupcakes. To get the Shoe Form, you cut a "U" shape into the top of cupcake mound. This gives illusion of the opening to the sole of the heel. You can even cut the mound into more of a "rainbow" shape to give it an open toe look!
Let your imagination run wild while you, and your daughter, grandkids, or friends, create these face to face in the kitchen. See picture two for more decorating ideas. These High Heel Cupcakes make the perfect girly gift for any occasion – really any excuse to make something amazing and enjoy the delicious results! You can have High Heel Cupcakes using 8 ingredients and 10 steps. Here is how you cook that.
Ingredients of High Heel Cupcakes
- It’s 1 box of cake mix.
- It’s 2 of Different Flavored Frostings.
- It’s 1 packages of Milano cookies.
- You need 1 can of Rolled wafer cookies – ie., Pirouline.
- You need 1 of colored icing w/decorating tips.
- It’s 1 packages of decorative cupcake liners.
- Prepare 1 of All types of decorating toppings.
- You need 1 packages of dark chocolate – any kind it doesn't have to be Bakers chocolate.
From weddings to hen parties to birthdays or just that well-deserved night in with the ladies, you won't believe how simply these beauties are to pull off until you've had a go for yourself. See more ideas about high heel cupcakes, shoe cupcakes, cupcake cakes. Hello I'm Queenn and this video shows you hands on, detailed but brief, and "to the point" how make high heel cupcakes that look really realistic and taste e. Holding the pan a few inches over your work surface, press the backside of each of the muffin cavities, allowing the cupcakes to fall out of the pan.
High Heel Cupcakes step by step
- Bake cupcakes as directed on cake box. IMPORTANT – Allow to cool completely before icing and decorating..
- Here's where the fun begins..
- Prepare the cupcakes for assembly by slicing an angled hole to one side of the cupcake where the Milano cookie gets inserted..
- The Milano cookies are used for the sole of the shoe. The rolled wafer cookies are used as the heel..
- Melt 2-3 bars of chocolate in the microwave only until melted..
- Here's where a light touch is needed. With a serrated knife carefully and lightly slice the wafer cookie in half. My heels measured almost 2 1/2". Next you will slice the tip of the cut end at an angle. This is so the Milano cookie rests at the angled part. It's ok to not understand this until you see how the heel fits to the angle of the cookie. You may need to adjust the length by shaving the angled end down little by little..
- Dip the flat end of the wafer cookie into the melted chocolate and stand in a bowl to dry. Sometimes I needed to prop them up. To prevent them from sticking to the dish – before they dry completely lay heels on their side with chocolate dipped end hanging over the edge. I use a cutting board..
- Frost cupcakes and using the tip of your knife feel where the hole is for the Milano cookie. Insert cookie..
- Dip the angled end of the wafer cookie in chocolate and affix to the sole of the Milano cookie. You may need to dip it in chocolate a few times to get enough chocolate on the end. I think I dipped it about 3 times. Let it rest to form a bond. Do this with all the cupcakes because by the time you are ready to decorate the first cupcake's heel should be secured..
- Let your imagination run wild with decorating..
Pipe the matching color of Betty Crocker™ Cupcake Icing onto the cupcakes. Smooth out the frosting into a rounded mound. Roll iced cupcakes in colored sugar. Press large end of graham cracker sole, into cut area of the cupcake, candy side up. For the heel, place cookie stick dipped end up, under the small end of sole.