Disco Ball Cupcakes – A Beautiful Mess

As New Year’s Eve approaches, it’s time to start thinking about how you want to welcome the new year. For me, the dessert I make (and eat) for the day is usually the first thing I think about.

Related: How to Build a Champagne Tower, French 75, Dirty Martini, French Martini.

To celebrate this year, I decided to make mirror ball cupcakes. Because there’s nothing more perfect for New York than a shiny disco ball.

At first glance, you might think it’s a cupcake topped with fondant tiles, but no, there’s no fondant. Believe it or not, there’s nothing on these other than buttercream frosting and tiny edible glitters.

We have explained all the details below. Be sure to follow us so you too can start the new year in the sweetest and brightest way.

Disco Ball Cupcakes, makes 12 cupcakes

For cupcakes:
1 box of chocolate cake mix
silver cupcake liners

For the buttercream frosting:
2 cups softened unsalted butter
4 cups powdered sugar
1 tablespoon vanilla essence
black gel food coloring
edible silver luster dust

Mix the box cake with the ingredients listed on the package. Line a cupcake pan with silver cupcake liners. Although the recipe says to make 12 cupcakes, each mirror ball is actually 2 cupcakes (bonus!) so fill out all 24 liners. Bake cupcakes at 325°F for 25 minutes.

Once baked, divide the cupcakes according to the shape of the top. Use the 12 highest level cupcakes together as the base for each disco ball, and set the 12 larger (domed) cupcakes together. Let cupcakes cool to room temperature.

While the cupcakes are cooling, prepare the buttercream. In a large bowl or the bowl of a stand mixer, beat the butter on low speed for 1 minute.

Gradually add the powdered sugar and vanilla extract and mix until smooth. Add 1 drop of black gel food coloring. Mix until the colors are combined. If the gray is too light, add a little more until you get the closest shade to silver.

Place one large (domed) cupcake in a bowl and break it up with your hands until crumbs form. Add a large dollop of frosting to the bowl, mix with your hands (just like you would when making cake pops), and roll the mixture into a ball.

Lightly frost the top of a smaller (flat) cupcake and place a cake ball on top. Using your palms, gently shape the cake balls into a dome shape.

Frost with a thin layer of gray buttercream, smoothing with a spatula (or your fingers) and place the cupcakes in the freezer for 5-10 minutes to set the frosting. Repeat this process with the other cupcakes, combining each smaller cupcake with a larger cupcake for the topper.

Once the frosting hardens in the freezer, you’ll find that it becomes much easier to work with. Once the frosting has hardened, you can easily smooth out any uneven areas with your fingers.

Remove some cupcakes from the freezer and let them come to room temperature slightly. This will create indentations in the frosting.

Using a truss needle, toothpick, or a flat end (ruler, spatula, etc.), draw horizontal and vertical lines across the cupcake about 1/2 inch apart.

If you notice that the frosting cracks when making the indentations, the frosting is too cold. If you are experiencing this issue, leave it alone for a while.

Once you’ve drawn the lines, use your fingertips to add some silver glitter to the surface of each cupcake. Make sure the frosting is still cool while doing this.

If the cupcakes get too warm while adding the lines, return the cupcakes to the refrigerator or freezer for a few minutes until the frosting is firm to the touch.

and boilAh, mirror ball cupcakes! Repeat the dent and glitter steps with the other domed cupcakes until you have 12 party-ready mirror balls.Making these cupcakes is a little time consuming with some in and out of the freezer, but it’s worth it. If you’re attending or hosting a New Year’s party, this is the perfect treat to welcome in the New Year. Shit. Alana