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Stiletto Shoe Cupcakes

Chocolate cupcakes topped with vanilla, crushed Oreo buttercream and mini sugarpaste shoes!

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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)

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.