Somehow, wandering the expanses of the Internet, English on one website I saw amazing cupcakes in the form of shoes, and so they sunk into my soul that really wanted to cook them. But, unfortunately, the recipe was not only a photo, so the recipe had to come up with the most and on the go...))) so let's get started... preheat the oven to 180*C. In the molds to stack paper cups for cupcakes. In separate container sift flour, add cinnamon, soda, baking powder and salt. Mix until smooth the dry mixture.

In another vessel beat the eggs and sugar in the lush foam. Sugar I used brown Demerara, he had enhanced the taste of carrot cakes, giving a unique taste and aroma.

There also add vegetable oil, vanilla sugar and grated on a fine grater carrots, stir until the flour very carefully so as not to mash much foam. Then gently add the flour mixture and lightly stir.

Put the dough in prepared form. Bake in preheated oven for 15-20 minutes. Remove and let cool on a wire rack. The cupcakes turn out sooo delicious and airy! While I was concentrating on cream, my cupcakes miraculously disappeared from the table, barely snatched at the shoes...))) So, it is possible to cook them simply and without the cream, they are so delicious!!!

While the cupcakes are cooling on rack, prepare to create our shoes. For the insoles I used regular cream wafers, cut them on the pattern. For heel used hazelnut wafer rolls, cutting the length a little more than half and one side angled a little, that was easy to glue the heel to the sole.

With the help of icing fasten the parts to each other, heel to the insole, the insole to the cake, give a little stand...

Spread cream cupcakes and the insole. The insole can also pour white chocolate, I think, will be no less tasty! Remove in the refrigerator to cream froze a little. Decorate to your taste. I used pre-cooked florets of mastic with a taste of melon and cherry jam.