Try this Stiletto High Heel Cupcakes recipe, or contribute your own.
Suggest a better descriptionFor tapered soles, cut graham cracker in half crosswise. On both sides of cracker, start at corner and cut an angle to 3/4", like a right triangle. Cut cookie sticks in 2 3/4" lengths. Cut an angle on one end.
Line a cookie sheet with waxed paper. Place candy wafers in glass bowl. Microwave for 10 seconds, stir, repeat until candies are melted and smooth. About 1 minute. Dip cut crackers into melted candy. Transfer to cookie sheet. Refrigerate until set, about 5 minutes. Save excess candy melts to attach heels.
Place decorating sugar in shallow bowl. Spoon 1/2 cup vanilla frosting into ziplock bag. Tint remaining vanilla frosting with food coloring. Spoon 1/2 cup tinted frosting into ziplock bag. Press out excess air and seal bags. Spread remaining tinted frosting on cupcakes, mounding slightly. Roll tops of cupcakes in decorating sugar to cover completely. Refrigerate cupcakes for 15 minutes.
Cut a slit or 1" semicircle in one end of sugared cupcake. Snip 1/8" corner from ziplock bags with the vanilla and tinted frostings. If semicircle was cut, pipe vanilla frosting over exposed cake.
Pipe a line of tinted frosting around the candy coated graham crackers, 2 long sides and 1 short. Dip frosted edges into decorating sugar.
Reheat candy melts to soften, 5-10 seconds. Stir and repeat until smooth. Dip angled end of cookie stick in candy. 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. Allow to set for 20 minutes.
Use candy and gum to decorate shoes. M&M's, Skittles, Red Hots, etc. Use frosting to attach.
To make bows, cut 1 3/4" length from gum stick. Cut remaining small piece in half lengthwise. Pinch center of long piece. Wrap a smaller piece around pinched area to finish bow.
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 31 | ||
Calories from Fat: 7 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.1mg | 2 % | |
Potassium 9.8mg | 0 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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