Carrie Bradshaw's Gold Louboutin Shoe Cupcakes
Makes 12-14 full sized cupcakes. I made 8 large and 8 mini cupcakes from this batter.
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3/4 cup self-rising flour
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2/3 cup all-purpose flour
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1/2 cup/125g unsalted butter, softened
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1 cup sugar
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2 large eggs, at room temperature
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1/2 cup milk
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1 teaspoon vanilla extract (I used Queens vanilla bean paste)
To decorate
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Chocolate ganache* (see recipe below)
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Red coloured fondant for red carpet
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White fondant for shoes
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Red colouring for sole of shoe
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Gold lustre dust
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Paintbrush
Step 1 - Preheat oven to 350 degrees F/180c.
Step 2 - Line a (1/2 cup-12 capacity) muffin tins with cupcake papers.
Step 3 - In a small bowl, combine the flours. Set aside.
Step 4 - In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
Step 5 - Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Step 6 - Pour batter into measuring jug and pour into liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the centre of the cupcake comes out clean.
Step 7 - Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
To decorate
First make shoes as they will need a day or two to dry.
Shaping shoes
Step 1 - Take a small oval ball of white fondant and press down to elongate gently. You want to make the sole of the shoe.
Gently make it longer by thinning it out.
Drape it over a small rolling pin about 1.5cms in diameter.
Gently shape the front into a pointy toe and build up the sides slightly.
And press down the front gently to flatten.
Attach a small triangle of fondant at the front.
Soften the edges by gently rubbing and shaping it into place. Shape a heel and allow it to dry completely. Make a few extra heels as they can break easily.
When the shoes are dry, paint the underside red (like Louboutins that have a red sole) and when the red colouring has dried paint the outside with gold lustre paint. You can use the lustre paint wet (by mixing with a little vodka) or dry but I found it easier to use dry as I didn't want to wet the fondant too wet.
Once the shoes are ready, with a small palette knife, smooth some ganache over the top of a cupcake. Then roll out the red fondant and cut into circles to fit the top of the cupcake with a round cookie cutter. With a little water, adhere the shoes. These shoes are not ideal for transporting as they are very delicate. If you do need to transport them, I'd assemble them at the final destination.