(or you may choose to purchase pre-made frosted cupcakes)
Frosting
Royal Icing (as glue)
Lady Finger cookies
Priouline cookie sticks
Sprinkles/Decorative candy
Bowls
Food Coloring
Piping Bag with decorative tips
Platter/carrying case/sturdy box
**Cupcakes**
Cupcakes should be made in advance before assembling as they will need time to cool.
Please follow the instructions with the ingredients listed on the box.
If purchasing already frosted cupcakes, proceed on to how to assemble.
**Buttercream Frosting Recipe**
Ingredients:
1 cup unsalted butter (softened)
2 cups confectioners/icing sugar
1/4 tsp salt
2 tsp vanilla extract
3 tsp milk
**Instructions**
Place butter, sugar, and salt in a mixer bowl and mix on low speed until combined.
Next beat on medium-high. (1 min)
Add in vanilla and milk and beat until light and fluffy. (2 mins)
If you notice the frosting is too stiff, add 1 drop of milk until thinned to the consistency you desire.
Color with food coloring as desired/needed and place into piping bags with preferred tip.
**Royal Icing (glue)**
1 and ½ cup icing sugar
2 Tablespoons warm water
½ Tablespoon light corn syrup
⅛ teaspoon vanilla or almond extract
**Instructions**
In a small bowl, combine warm water, light corn syrup, and extract. Stir until corn syrup is dissolved.
Add powdered sugar to the liquid mixture and stir until completely combined. The mixture will be thick. Add water by drop if you think it’s too thick yet. If it becomes too thin, add more powdered icing sugar by the teaspoon. (Cover with plastic wrap not to dry out then re-mixing is needed before use.)
Coloring the icing with food coloring is optional.
**Assembling**
After baking the cupcakes, frosting, and icing (glue), you can now assemble them to form a stiletto shoe.
Cut out a slight point at only one end of each ladyfinger cookie according to the number of cupcakes you’ve baked.
Cut a slight point at only one end of each priouline stick cookie.
Place a dab of royal icing into the cupcake on one side only to act as a gluing agent. Then insert the lady finger cookie with light force into the cupcake through the iced dab on an angle. Use a toothpick or knife to remove excess.
Dip the pointed end of the priouline stick cookie into the royal icing and adhere/glue to the underside of the lady finger at the other end away from the cupcake. (Flate end of the priouline should be the heel end)
Assemble the remaining cupcakes to allow time for the icing to harden with features in place.
Frost each cupcake with any decorative tips you desire.
If your cupcakes are purchased, pre-made and already frosted, repeat the steps above to add the lady finger and priouline cookies. Then add touch-up frosting to hide any flaws or use decorative candy/sprinkles.
**Note**: Avoid overhandling each cupcake to avoid disrupting its structure/form. It’s recommended to have a carrying case or box or platter to place them directly into for easy care and transporting.
1 Comment
**Recipe Instructions**
**Ingredients and Material Needed**
1 box of any cake mix flavor of choice
(or you may choose to purchase pre-made frosted cupcakes)
Frosting
Royal Icing (as glue)
Lady Finger cookies
Priouline cookie sticks
Sprinkles/Decorative candy
Bowls
Food Coloring
Piping Bag with decorative tips
Platter/carrying case/sturdy box
**Cupcakes**
Cupcakes should be made in advance before assembling as they will need time to cool.
Please follow the instructions with the ingredients listed on the box.
If purchasing already frosted cupcakes, proceed on to how to assemble.
**Buttercream Frosting Recipe**
Ingredients:
1 cup unsalted butter (softened)
2 cups confectioners/icing sugar
1/4 tsp salt
2 tsp vanilla extract
3 tsp milk
**Instructions**
Place butter, sugar, and salt in a mixer bowl and mix on low speed until combined.
Next beat on medium-high. (1 min)
Add in vanilla and milk and beat until light and fluffy. (2 mins)
If you notice the frosting is too stiff, add 1 drop of milk until thinned to the consistency you desire.
Color with food coloring as desired/needed and place into piping bags with preferred tip.
**Royal Icing (glue)**
1 and ½ cup icing sugar
2 Tablespoons warm water
½ Tablespoon light corn syrup
⅛ teaspoon vanilla or almond extract
**Instructions**
In a small bowl, combine warm water, light corn syrup, and extract. Stir until corn syrup is dissolved.
Add powdered sugar to the liquid mixture and stir until completely combined. The mixture will be thick. Add water by drop if you think it’s too thick yet. If it becomes too thin, add more powdered icing sugar by the teaspoon. (Cover with plastic wrap not to dry out then re-mixing is needed before use.)
Coloring the icing with food coloring is optional.
**Assembling**
After baking the cupcakes, frosting, and icing (glue), you can now assemble them to form a stiletto shoe.
Cut out a slight point at only one end of each ladyfinger cookie according to the number of cupcakes you’ve baked.
Cut a slight point at only one end of each priouline stick cookie.
Place a dab of royal icing into the cupcake on one side only to act as a gluing agent. Then insert the lady finger cookie with light force into the cupcake through the iced dab on an angle. Use a toothpick or knife to remove excess.
Dip the pointed end of the priouline stick cookie into the royal icing and adhere/glue to the underside of the lady finger at the other end away from the cupcake. (Flate end of the priouline should be the heel end)
Assemble the remaining cupcakes to allow time for the icing to harden with features in place.
Frost each cupcake with any decorative tips you desire.
If your cupcakes are purchased, pre-made and already frosted, repeat the steps above to add the lady finger and priouline cookies. Then add touch-up frosting to hide any flaws or use decorative candy/sprinkles.
**Note**: Avoid overhandling each cupcake to avoid disrupting its structure/form. It’s recommended to have a carrying case or box or platter to place them directly into for easy care and transporting.
Enjoy!