High Heel Cupcakes - cake mix

Method

• Bake cupcakes as directed on cake box.
• IMPORTANT - Allow to cool completely before icing and decorating.
• Here's where the fun begins.
• Prepare the cupcakes for assembly by slicing an angled hole to one side of the cupcake where the Milano cookie gets inserted.
• The Milano cookies are used for the sole of the shoe.
• The rolled wafer cookies are used as the heel.
• Melt 2-3 bars of chocolate in the microwave only until melted.
• Here's where a light touch is needed.
• With a serrated knife carefully and lightly slice the wafer cookie in half.
• My heels measured almost 2 1/2".
• Next you will slice the tip of the cut end at an angle.
• This is so the Milano cookie rests at the angled part.
• It's ok to not understand this until you see how the heel fits to the angle of the cookie.
• You may need to adjust the length by shaving the angled end down little by little.
• Dip the flat end of the wafer cookie into the melted chocolate and stand in a bowl to dry.
• Sometimes I needed to prop them up.
• To prevent them from sticking to the dish - before they dry completely lay heels on their side with chocolate dipped end hanging over the edge.
• I use a cutting board.
• Frost cupcakes and using the tip of your knife feel where the hole is for the Milano cookie.
• Insert cookie.
• Dip the angled end of the wafer cookie in chocolate and affix to the sole of the Milano cookie.
• You may need to dip it in chocolate a few times to get enough chocolate on the end.
• I think I dipped it about 3 times.
• Let it rest to form a bond.
• Do this with all the cupcakes because by the time you are ready to decorate the first cupcake's heel should be secured.
• Let your imagination run wild with decorating.