Stiletto Cupcakes

Spray muffin tins with non-stick baking spray. Make cake mix and bake cupcakes according to package instructions. Allow them to cool completely. Remove cupcakes from pans, then clean the pans.

Pipe melted white candy coating onto a parchment paper-lined baking sheet in the shape of shoe soles. Freeze for 3-4 minutes until the candy coating is set.

Pipe a line of white candy coating around the edge of the candy soles. Sprinkle with colored sugar.

Cut pirouette cookies into 3-inch pieces, angling them slightly. You'll need 24 cookie heels.

Spoon 2 ounces (about 2 tablespoons) of the melted candy coating into one of the muffin pan cavities. Use a spoon to brush the candy coating up the sides of the pan. Press a cupcake into the candy coating, allowing it to ooze up around the sides of the cupcake. Repeat, filling all the cavities in the muffin pan. Place filled pan in the freezer for 10 minutes so candy coating can harden.

Remove pan from freezer and turn it upside down. Holding the pan a few inches over your work surface, press the backside of each of the muffin cavities, allowing the cupcakes to fall out of the pan. Pipe the matching color of Betty Crocker™ Cupcake Icing onto the cupcakes. Smooth out the frosting into a rounded mound. Roll iced cupcakes in colored sugar.

Assemble cookies. Insert one sole into each cupcake. Attach cookie heal using melted white candy coating.

Decorate with candies, fondant, modeling chocolate, or frosting.