Makes 12 pairs
These cupcakes are made for walking! Start with cupcakes baked in fashionable paper
liners, add chocolate-coated soles and wafer-cookie heels, and finish with fashion-forward
sugar colors for a look that will set you back on your heels.
Basic Shoe Method
12 graham crackers
12 vanilla or chocolate cookie sticks (Pirouettes, Oreo Fun Stix)
1½ cups white or cocoa candy melting wafers (Wilton)
1 cup decorating sugar, color coordinated to match shoe style (see Sources)
2 cans (16 ounces each) vanilla frosting, color-coordinated to match shoe style
Food coloring, color-coordinated to match shoe style
24 cupcakes baked in liner style of your choice, 2 cupcakes per style
1 For the soles, place a graham cracker on a work surface. Using a small serrated knife, cut
the graham cracker in half crosswise. Remove a corner, angled to ¾ inch, on both sides of
each cracker half to make the tapered sole (see photo). Repeat with the remaining graham
crackers. Cut the cookie sticks in half crosswise into two 2¾-inchlengths. Cut one end at an
2 Line a cookie sheet with waxed paper. Place the candy melting wafers in a glass bowl.
Microwave for 10 seconds, stir, and repeat until the candies are melted and smooth, about
1 minute. Dip one side of the cut crackers into the melted candy, one at a time, to cover,
allowing the excess candy to drip back into the bowl and smooth with an offset spatula.
Transfer the coated cracker, candy side up, to the cookie sheet. Repeat with the remaining
crackers and candy. Refrigerate until set, about 5 minutes. Save the excess candy melts to
attach the heels.
3 Place the decorating sugar (use the color to match the shoe style) in a shallow bowl.
Spoon ½ cup of the vanilla frosting into a ziplock bag. Tint the remaining vanilla frosting
with the food coloring (use the color to match the shoe style). Spoon ½ cup of the tinted
frosting into a ziplock bag. Press out the excess air and seal the bags. Spread the tinted
frosting on top of the cupcakes, mounding it slightly. Roll the tops of the cupcakes in the
decorating sugar to cover completely. Using a 2-inch round cookie cutter or the rim of
a glass, mark a 1-inch-deep semicircle from the edge of a sugared cupcake (see photo).
Remove the semicircle of cake and frosting with a small knife. For open-toed shoes, make
a ½-inch semicircle cut on the opposite side of the cupcake from the first cut. Repeat with
the remaining cupcakes. Snip a small (1 ⁄8-inch) corner from the bags with the vanilla and
tinted frostings. Pipe vanilla frosting over the exposed cake in the cut areas.
4 Carefully peel the candy-coated crackers from the waxed paper. Trim any uneven edges
with a small knife. Pipe a line of tinted frosting around the 2 long and 1 short sides of
cookie. Dip the frosted edges into the decorating sugar to coat.
5 Line two cookie sheets with waxed paper. Reheat the reserved candy melts in the
microwave for 5 to 10 seconds to soften. Stir the candy, return to the microwave, and
repeat the process until the candy is smooth, about 30 seconds. Dip one angled end of a
cookie stick into the melted candy. Working on one shoe at a time, press the large end of
the cracker sole into the cut area of the cupcake. For the heel, place the cookie stick, dipped
end up to secure, under the small end of the sole. Repeat with the remaining cupcakes,
crackers, and cookies. Allow the candy to set for at least 20 minutes before moving the
To accessorize the shoes
To make the shoes even more fashionable, you will need frosting and a selection of candies
and gums of your choice. Candy decors (Cake Mate, Wilton, Red Hots), candy-coated
chocolates (M&M’s Minis, Sixlets), gum balls, small hard candies, and pearlized candies
(SweetWorks), and gum for bows can all be used for shoe accents. Use frosting to attach
decorations and pipe outlines along the cut edges.
To make bows Cut 1¾-inch length from a stick of gum. Cut the smaller piece in half
lengthwise. Pinch the center of the longer piece of gum. Wrap one of the smaller pieces
around the pinched area to finish the bow.
To make swirl patterns Spoon vanilla frosting into a ziplock bag. Press out the excess air
and seal the bag. Cut a small (1 ⁄8-inch) corner from the bag and pipe swirled lines of
vanilla frosting on top of the sugared cupcakes.
To make zebra print Spoon dark chocolate frosting into a ziplock bag. Press out the excess
air and seal the bag. Snip a small (1 ⁄8-inch) corner from the bag. Following the basic
method above, pipe wavy lines of dark chocolate frosting on top of the vanilla-frosted
cupcake before rolling it in white sugar (see photo, page 000).