Stiletto Shoe Cupcakes
Chocolate cupcakes topped with vanilla, crushed Oreo buttercream and mini sugarpaste shoes!
Recipe by Vanessa Cox
Uploaded by Vanessa Cox
Time to make
Skill Level
Intermediate
Serves
12 people
Baking ingredients
- 175 g Caster sugar
- 175 g Butter
- 2 tsp Vanilla extract
- 3 Eggs
- 175 g Self-raising flour
- 20 g Cocoa powder
Decorating ingredients
- 250 g Icing sugar
- 80 g Unsalted butter
- 25 ml Milk
- 1 tsp Vanilla extract
- 12 Mini Oreo biscuits
- 2 Large Oreo biscuits
- 2 Packs of coloured icing (pink & purple)
Renshaw products used
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Instructions
To make the cupcakes:
Step 1
Mix butter and sugar until light and fluffy. Add vanilla extract and eggs to get a yellow batter. Add the flour and cocoa powder and mix for 5 minutes until smooth.
Step 2
Pour into 12 cupcake cases and bake for 15 minutes at 170 degrees/gas mark 3. Once baked, leave on a cooling rack for 30 minutes than start decorating.
To make the buttercream:
Step 3
Beat icing sugar and butter together until the mixture comes together. Add milk and vanilla extract on a slow speed, then when combined turn the mixer up to high speed and beat for 5 minutes. Crumble the large Oreo biscuits and add to the buttercream. Mix for another 2 minutes until it is light and fluffy. Pipe on to the 12 cupcakes.
Decorating the cupcakes:
Step 4
Knead your Ready to Roll Icing and add to a shoe mould, or roll out and cut shoe shapes by hand.
Step 5
Decorate the cupcakes with mini Oreo biscuits and the icing shoes. I sometimes add edible glitter to the shoes.
