Stiletto/Heel Shoes & Purse Cupcakes

Ingredients:
1 Box Betty Crocker ~ Moist Chocolate
1 packet Melted Candy
6 pcs Graham Crackers
6 pcs Cookies Sticks
Color Sugar Sprinkles
Some decorations

Directions: Stilettos

1. Bake cupcakes follow the instruction as per the box.
2. Then frost cupcakes.  Hold the cupcake and dip it upside down into your sprinkles works really well if you want full sprinkle coverage.
3. Place your graham cracker on a cutting board. Using a knife, turn it diagonally, and cut about 3/4″ to an inch off of each corner, slightly tapering it.
4. Dip the shape crackers into melted candy, lay them on the wax paper to dry.  Once dry, pipe frosting along the edges of your cracker & dip the cracker in sprinkles to give it a nice finished look. Place back on your wax paper to dry. (if you’re in a hurry you can attach the heel first and then let it dry)
5. For the heel, cut the cookie one side at an angle. Your arch will sit on the angled portion.
6. To assemble the stiletto cupcake, take a knife to slit the cupcake & gently insert the graham crackers, "glue" the cookies sticks & set aside to dry.

Purse Cupcakes

1. Unwrap 1 cupcake, trim the top flat, add a little frosting to another cupcake and place the unwrapped cupcake on top. Place in freezer for about 20 mins.
2. With a serrated knife, trim the top cupcake about 3/4 inch, at an angle.
3. Frost cupcake with a thin layer of frosting. Place in freezer for about 20 mins.
4. Add another layer of frosting, filling in all the cracks. Run an offset spatula under hot water and smooth the frosting.
5. Color canned frosting & melt in microwave about 20 secs, depending on amount of frosting. Hold cupcake by liner and dip upside down in melted frosting, let drip back into bowl, turn right side up and tap on counter to level frosting. Place in fridge about 10 mins or until slight set.
6. Then begin to decorate the purse to your desire.