So cute, right?!
You ready? Let’s start!
You’re then going to want to frost your cupcakes.
You can use coordinating colors to go with your cupcake liners, or change it up, however you’d like.
I first whipped up my frosting, and then I used food coloring to change the colors of my frosting. The great part is, you only need a drop of this stuff. The color goes a long way!
This next part is fun. Assemble your sprinkles and decorate away!
I found that holding the cupcake and dipping it upside down into your sprinkles works really well if you want full sprinkle coverage.
You can also sprinkle them with your hand. Be as creative as you want!
In my opinion this is the hardest part. Don’t get discouraged if you break a few. The trick for me was to brace the full cracker in one hand, while swiftly cutting the corners off in one fast swipe.
When you’re finished, your cookie will look similar to a tie. It’s fine if it’s not cut perfectly, these are very forgiving and will look great once you cover them with chocolate.
For the colored part in the arches, you will need candy melts.
Melt them in the microwave in 10 sec. increments. Stir after each time until it is smooth and melted. Don’t be afraid if you need to reheat along the way.
Dip one side of the graham cracker into the melted candy melts and smooth the excess chocolate with a knife, spoon or spatula. Don’t worry if it’s not perfectly smooth. Mine were rather wavy, and they turned out fine. Once again, you only need to cover one side.
Once you’ve dipped your cracker in the chocolate, lay them on a sheet of wax paper to dry.
The great thing about candy melts is that they dry rather quickly. You can even speed up the process by sticking them in the refrigerator.
Next, you will pipe frosting along the edges of your cracker. You can use a piping bag and tip, or you can be professional like me and use a ziplock bag. Keep in mind that you are piping on FROSTING, not your candy melts. I just used the left-over frosting from my cupcakes. Once again, don’t worry if your piping job is uneven. We’ll fix that.
After you have piped your frosting, you can dip the cracker in sprinkles to give it a nice finished look. Place back on your wax paper to dry, or if you’re in a hurry you can attach the heel first and then let it dry.
Now is also the time to place any other candy on the arch that you may wish to have.
Cut the cookie in half, and then cut one side at an angle. Your arch will sit on the angled portion.
When you are ready to attach your arch and heel, take a knife, or spoon, and gently press down about a 1/2 inch (or bigger, depending on what you find works for you). Remove the frosting and small piece of the cupcake to expose a small hole. This will be where you insert the arch.
To attach the arch, gently press it into your cupcake. (I would make sure to hold onto the middle of the cracker, so you don’t smudge your frosted edges.) You can place frosting on either side’s arch to make it more stable, or gently use your finger to smooth the frosting around the arch.
Keep supporting it with your hand as you reach for the heel.
Dip the angled portion of your cookie stick (heel) into your melted candy melts. (You may need to re-heat this beforehand).
Gently put the arch on the heel, and let go. You will not want to move them again until they’ve dried and are stable to move.
-Note. Make sure your cupcakes are on a level surface so that they don’t fall as they dry.
Next, you can accessorize your shoe however you want! I used sixlets, pearl sprinkles, and gumballs.
And you’re done! The finished product will look something like this: TA DA!
Happy baking (and eating)!
