High Heel Cupcakes // Blogiversary Edition


These were supposed to be my imitation Christian Louboutin cupcake heels.

If you’ve been following my blog all week you already know
that Friday is my Blogiversary (stay tuned because there’s a giveaway on
Friday!).  I’m super excited to share all
of this with my readers because if it weren’t for you I wouldn’t be blogging
today.  I love interacting even if lately
I’ve been slightly delayed with my responses or visits to your blog (life has
been extremely hectic).  Jersey Girl
Texan Heart which was formerly known as Moda by Monika is turning two
tomorrow.  In honor of this I decided to
up my skills in baking and make these high heel cupcakes.  I got the idea here from How Does She.  I think it is such a cute idea and even
though mine aren’t nearly as beautiful as the ones I found online I think I did
pretty ok.  I mean I didn’t start baking
until last summer so I think this project was extremely advanced for someone
who used to have “two left feet” in the kitchen.  Also, I’m sorry to be posting cupcakes again
but I think these are my new thing.  I
love trying new recipes and the fact that my frosting skills have become way
better than they were when I first started. 
Anywho, I’ll have directions under each picture but I’ll also add the
actual post I got the original recipe from.  Also, just fyi this tutorial has A LOT of pictures, it’s kind of overloaded with pictures so be prepared.

First you are going to make cupcakes, I made two dozen but I probably should have stuck to just one dozen because there was a lot of work involved in this haha.

Next you are going to want to cut your graham crackers into these shapes.  Be very careful when cutting so you don’t break them.  I broke quite a few before I finally got them down pat.  Thankfully I bought the family size packaging!  I also read that some people use those Milano cookies by Pepperidge Farm.

These candy melts are from Michael’s and were used on top of the graham crackers to create an “insole” for your heel arches.

Y’all have no idea how excited I was to use this.  I mean, there really is ALWAYS room for dessert!

These I made from fondant and painted.  I made way too much but that’s ok!

Now put the frosting on your cupcakes and cut a small hole on the side.  I kind of messed up (it was my first time trying this so I didn’t know) because I cut a little too far into the actual top part of the cupcake but at least I learned for next time.

Add some icing to to the sides of the graham crackers once they are done drying from the candy melts.

You see those Pirouette cookie sticks?  Well  the way that they are attached are to the graham cracker with candy melts.  Make sure you insert the graham cracker into the cupcake first then attach the cookie stick with the candy melt on the one end and let them dry.  These have to dry on a flat surface so there is no problem with the cookie stick not sticking to the cracker.

This is the part where I started decorating.  The website I found this recipe on decorated before they inserted the cracker but I know myself and I know that there would have been some accident where the decorated cupcake would have gotten messed up.

The below recipe was taken from How Does She
  • Cupcakes – any flavor – baked
  • Graham Crackers
  • Frosting
  • Sprinkles (a variety)
  • Candy Melts
  • Pirouettes, or Oreo Fun Stix work great.
  1. Bake your cupcakes. Keep in mind, the liners you pick will be the bottom of your shoe. Sometimes I bake with double liners, so that the liner’s color is more vibrant.
  2. You’re then going to want to frost your cupcakes.
  3. You can use coordinating colors to go with your cupcake liners, or change it up, however you’d like.
  4. I first whipped up my frosting, and then I used this awesome food coloring to change the colors of my frosting. The great part is, you only need a drop of this stuff. The color goes a long way!
  5. This next part is fun. Assemble your sprinkes and decorate away!
  6. Take a graham cracker and cut (or break) it in half. Place your graham cracker on a cutting board. Using a knife, turn it diagonally, and cut about 3/4″ to an inch off of each corner, slightly tapering it.
  7. In my opinion this is the hardest part. Don’t get discouraged if you break a few. The trick for me was to brace the full cracker in one hand, while swifly cutting the corners off in one fast swipe.
  8. When you’re finished, your cookie will look similar to a tie. It’s fine if it’s not cut perfectly, these are very forgiving and will look great once you cover them with chocolate.
  9. I’ve heard nutter butters, or Pepperidge Farms milano cookies would work as well, but I’ve never tried it.
  10. For the colored part in the arches, you will need this awesome invention called candy melts.
  11. Melt them in the microwave in 10 sec. increments. Stir after each time until it is smooth and melted. Don’t be afraid if you need to reheat along the way.
  12. Dip one side of the graham cracker into the melted candy melts and smooth the excess chocolate with a knife, spoon or spatula. Don’t worry if it’s not perfectly smooth. Mine were rather wavy, and they turned out fine. Once again, you only need to cover one side.
  13. I used these candy melts for mine. You can find them in many different colors, so once again you can choose to coordinate it with your liners and frosting.
  14. Once you’ve dipped your cracker in the chocolate, lay them on a sheet of wax paper to dry.
  15. The great thing about candy melts, is that they dry rather quickly. You can even speed up the process by sticking them in the refrigerator.
  16. Next, you will pipe frosting along the edges of your cracker. You can use a piping bag and tip, or you can be professional like me and use a ziplock bag. 😉 Keep in mind that you are piping on FROSTING, not your candy melts. I just used the left-over frosting from my cupcakes. Once again, don’t worry if your piping job is uneven. We’ll fix that.
  17. After you have piped your frosting, you can dip the cracker in sprinkles to give it a nice finished look. Place back on your wax paper to dry, or if you’re in a hurry you can attach the heel first and then let it dry.
  18. Now is also the time to place any other candy on the arch that you may wish to have.
  19. For the heels, you will need a package of cookie sticks.
  20. Cut the cookie in half, and then cut one side at an angle. Your arch will sit on the angled portion.
  21. When you are ready to attach your arch and heel, take a knife, or spoon, and gently press down about a 1/2 inch (or bigger, depending on what you find works for you). Remove the frosting and small piece of the cupcake to expose a small hole. This will be where you insert the arch.
  22. To attach the arch, gently press it into your cupcake. (I would make sure to hold onto the middle of the cracker, so you don’t smudge your frosted edges.) You can place frosting on either side’s arch to make it more stable, or gently use your finger to smooth the frosting around the arch.
  23. Keep supporting it with your hand as you reach for the heel.
  24. Dip the angled portion of your cookie stick (heel) into your melted candy melts. (You may need to re-heat this beforehand).
  25. Gently put the arch on the heel, and let go. You will not want to move them again until they’ve dried and are stable to move.
  26. -Note. Make sure your cupcakes are on a level surface so that they don’t fall as they dry.
  27. Next, you can accessorize your shoe however you want! I used sixlets, pearl sprinkles, and gumballs.

10 thoughts on “High Heel Cupcakes // Blogiversary Edition”

  1. Wow! You are such a creative baker! I love these heels! How much fun are these?!? Congrats on two years dear! That's a wonderful achievement!

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