I N G R E D I E N T S :
1 box cake mix (We recommend funfetti!)
1 container of vanilla frosting (Usually we'd make our icing from scratch, but this project was an ambitious endeavor!)
1/3 c vegetable oil
1 box graham crackers
1 container Pirouette wafers
1 bar of baking chocolate
1 bar of white baking chocolate
sassy cupcake liners
T H E H O W :
1. Grease 2 dozen muffin tins or fill with cupcake liners. (Tip: Use double liners so they maintain a vibrant color after you bake.)
2. Bake cupcakes according to the box instructions. An ice cream scooper is a great tool to scoop your batter into the muffin trays. (Thanks, Giada!)
3. While the cupcakes are baking, carefully cut the corners off the graham crackers with a serrated knife. This will be the sole, so you will need an equal number of grahams as cupcakes. For a daintier stiletto, use only half of the graham (we realized this a little too late!).
4. Melt the white chocolate in the microwave for 30 seconds and stir. Continue melting at 15 second intervals. (WARNING: We have a love/hate relationship with white chocolate. We hate that is burns so easily, but we love to eat it.)
5. Spread the white chocolate on the pre-cut graham crackers with a butter knife and let sit.
6. After the cupcakes cool, release your inner Louboutin!
7. Ice the cupcakes. We used food coloring to make a couple different frosting colors. (A girl can't have just one color shoe!)
8. Decorate the cupcakes with sprinkles and icing. Think stripes, polka dots and bows! (In case of an inspiration emergency, take a break and run to Nordstrom's shoe department.)
9. Pipe frosting along the edges of the graham crackers to coordinate with your cupcake colors and dip in sprinkles if desired.
10. For the heel, cut the Pirouette cookies in half, and then cut one side at an angle. (We like to envision these as cork heels!)
11. Melt the baking chocolate in the microwave for 30 seconds and stir. Continue melting at 15 second intervals.
11. Ok, it's time for the assembly, so bring your A-game. Gently press the arch (graham cracker) into the cupcake and keep supporting as you reach for the heel.
12. Dip the angled end of the Pirouette in the melted chocolate. Gently adhere the heel (Pirouette) to the sole (graham). Do not move until the chocolate is dry and the heels are stable--we all know there's nothing worse than a night out with a broken heel!
13. Time to strut your stuff down the runway! Sugar high (heel) anyone?
A big thanks to Alison, Shelley and Missy of HowDoesShe.com for their extremely helpful tutorial and inspiring photos!