Stiletto cupcakes are the perfect party treat for your girlfriends, moms, sisters and BFFs!
You've probably seen cupcakes decorated like a high heel shoe online, and you may have even enjoyed one at a bachelorette, birthday party, bridal shower, or even for Mother's Day gathering.
But I'll bet you've never had a 100% edible high heel cupcake! There's no paper wrapper here; each cupcake is nestled inside a candy cup instead of a traditional cupcake liner. The brightly colored candy cups add a lovely sheen to the cupcake shoes and enhance the flavor of this festive dessert. The soles of the shoes, traditionally made using cookies or graham crackers, are also made using the same candy coating.
The candy coating (also called confectionary coating) wafers are easy to melt and work with, and come in a variety of colors. For my Stiletto Cupcakes, I chose bright pink, red, white, and black. To keep my shoes really vibrantly colored, I used matching decorating sugar and Betty Crocker Cupcake Icing, which not only comes in the colors I used, but also in green, blue, orange, and yellow.
These sweet treats are pretty easy to assemble and can be decorated to look really fancy or simply kept plain.
First, grab a box of your favorite Betty Crocker Cake Mix. I used Triple Chocolate Fudge. Make some cupcakes according to the package instructions and use non-stick muffin tins.
While the cupcakes are baking and cooling, make the soles of the high heel shoes. I found it easiest to draw a few soles on a piece of paper first (just to use as a guide) to make sure all my soles ended up the same size. I slid that template under a piece of parchment paper, then piped my shoe soles using melted white candy coating and popped them in the freezer for a few minutes to allow the candy coating to harden.
I thought the soles would look nicer if they had a bit of a border on them, so I piped on a line of white candy coating and then sprinkled on some colored sugar.
You can also get your cookie heels ready to go. Simply cut the cookies to the height you'd like your shoes; mine were about three inches. Be sure to cut the cookies at a slight angle, that way they will attach to the soles better. I guarantee you will break some cookies along the way – that's why I suggest having more than you will need!
When your cupcakes have cooled, remove them from the pan, then clean the pan so you can make the candy cups. Start by melting all the colors of candy coating you want to use, then spoon about two ounces (two heaping tablespoonfuls) of colored candy coating into a cupcake cavity, brush it up the sides of the pan, then insert a cupcake in the center.
Press the cupcake down a bit, allowing the candy coating to ooze up around the edge of the cupcake. Once you've filled all the cavities with candy coated cupcakes, pop the pan into the freezer for 10 minutes until the candy coating hardens.
To remove the cupcakes, turn the pan upside down, just a few inches over your work surface. They may fall right out, so get your hand under the pan to catch them. If they don't, you can press on the backside of the cavities and they will fall out.
So that your high heel cupcakes are vibrantly colored, pipe on matching Betty Crocker Cupcake Icing. Here I used pink to match my pink candy cups. Once you have enough icing on your cupcake, smooth it out into a heaping mound, then roll the cupcake in matching sugar.
To assemble, insert a sole into a cupcake then attach a cookie heel using melted candy coating. I originally cut slits into my cupcakes then inserted a candy sole, but found that was not really necessary as the soles slide right into the soft cupcakes.
If you want, you can decorate your stiletto cupcakes using candies, fondant, modeling chocolate or frosting.
These cupcakes will be the hit of the party!