Dye your stiff buttercream with pink food coloring if desired. Fill a piping bag fitted with a large star tip with the frosting. Fill a smaller piping bag with a tiny round tip with a small amount of frosting for detail work.

Pipe a generous, tall swirl of frosting into the center of each baked cupcake to act as the supportive cushion.

Using a serrated knife, carefully cut the rolled wafer cookies in half at a slight angle.

Gently press the bottom of an oval cookie into the front of the frosting swirl. Insert the cut wafer cookie into the back of the frosting to act as the heel, supporting the oval cookie.

Using the small piping bag, pipe a delicate border of frosting around the back edge of the oval cookie.

Gently press a small decorative icing flower into the frosting at the 'toe' of the shoe.

Immediately place the assembled cupcakes into the refrigerator for at least 30 minutes to allow the frosting to firm up and secure the cookies.