High Heel Cupcakes

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Are you ready to add a touch of glamour to your dessert table? Whether you’re hosting a stylish party, celebrating a special occasion, or simply want to treat yourself to something extraordinary, my High Heel Cupcakes are just what you need in your life! Annnndddd…they’re the final dessert that we will be making for Sky’s 4th Birthday Party! Get excited, because these novelty cupcakes are sure to enchant your guests with an elegance and sweetness that is simply unmatched!

To make these show-stoppers, you are going to need pre-baked cupcakes (you can use your favorite homemade recipe or a boxed cake mix like I did). I made half of mine with a Betty Crocker™ Super Moist Party Rainbow Chip cake mix and the other half with a Betty Crocker™ Super Moist Chocolate Fudge cake mix.

For the Vanilla Buttercream Frosting, you will need vegetable shortening, salted butter, vanilla extract, confectioners’ sugar, milk or heavy cream, and the icing color or food coloring of your choice.

To assemble your High Heel Cupcakes, you will need Pepperidge Farms® Milano cookies in the flavor of your choice, Pepperidge Farms® Pirouette Crème Filled Wafers in the flavor of your choice, chocolate candy melts or chocolate chips, and decorations (if you choose to use them) such as sprinkles and fondant bows or flowers.

Begin by making your Vanilla Buttercream Frosting. To do this, cream together your butter, shortening, and vanilla. Then, blend in your confectioners’ sugar, one cup at a time, beating well after each addition. Beat in your milk (or cream) and continue mixing until your frosting is light and fluffy. If it’s too stiff to spread or pipe, add in more milk (or cream) to thin it out a bit. When your frosting is prepared, add in the icing color or food coloring of your choice (you can skip this step if you prefer your icing to stay white), and set it aside.

To assemble your cupcakes, empty your chocolate candy melts or chocolate chips into a small bowl and microwave them on high in 30-second bursts for up to two minutes, stirring after each, until your chocolate has melted completely. Do not overheat, as your chocolate will seize. Set it aside.

Cut each of your Pirouettes in half very carefully and then cut each half down to about 2 ½ to 3 inches with just a slight angle on one side. Set them aside.

Using a large piping bag fitted with an Ateco 847 tip, swirl your Vanilla Buttercream Frosting around in a spiral on top of each of your cupcakes. Insert one end of a Milano cookie (on a slight angle) into the side of your frosting swirl on each of your cupcakes. Dip a Pirouette (the end that is being connected to your Milano cookie) into your melted chocolate and press it onto the bottom side of each Milano cookie to secure it to each of your cupcakes.

Using a small piping bag fitted with an Ateco 6 tip, outline the exposed portion of your Milano cookie with your Vanilla Buttercream Frosting. Decorate your High Heel Cupcakes to your liking with sprinkles, fondant bows or flowers, etc. Allow your chocolate to harden before moving your cupcakes to a serving platter to display them. It is important to note that you should only assemble your cupcakes right before serving them, because the moisture in your frosting will make your cookies and Pirouettes soggy when they are stored in an airtight container.

My High Heel Cupcakes are not only visually stunning with their fashionable design, but they are also incredibly delicious! The moist cupcakes, paired with the creamy Vanilla Buttercream Frosting and the added crunch of the Milano cookies and Pirouette wafers, create a delightful combination of textures and flavors. I know they are going to be a huge hit at Sky’s glamour party and they will absolutely impress the guests at your gathering as well!