Disco Cupcakes

Being a cake decorator is often an exciting job, but every once in a while a client makes a request that’s extra inspiring and right up my creative alley.

A little while ago I got an order for disco themed cupcakes for a kids’ birthday party. Kool & the Gang was downloaded for inspiration, and I spent the rest of the week bouncing around the kitchen, reminiscing fondly about the time I made my mother take me to their show when I was 15. They came on 3 (!) hours later than announced, and she waited with me the whole time and then sat though the entire show. Thanks mom!

I made fondant vinyl records, juke boxes, cassette tapes and record players several days ahead of time (to let them dry). All the cupcakes were vegan vanilla cake with vanilla buttercream. I used the recipes from Vegan Cupcakes Take over the World, with a little less sugar. On some, I just placed the pre-made decorations, the others I dipped in colored sanding sugar. The disco balls were fondant, brushed with water, and rolled in silver sprinkles.

Luckily, Brooklyn is full of vintage shops that sell vinyl records, so I bought a stack of the cheapest ones and made a cupcake tower. I reinforced the bottoms of the records with ½” thick foam core and glued everything together with hot glue, being careful not to use to much, because the glue can melt the vinyl. The walls between tiers were foam core as well, covered in shiny paper that I stumbled upon at Blick Art in Soho.

Vegan Vanilla Cupcakes

(adapted from Vegan Cupcakes Take over the World, by Isa Chandra Moskovitz)

Makes 12.

1 cup unsweetened soy milk

1 tsp. apple cider vinegar

2 tblsp. corn starch

¾ tsp. baking powder

½ tsp. baking soda

a pinch of salt

½ cup non-hydrogenated margarine (I used Earth Balance)

½ cup sugar

1 tblsp.vanilla extract

Line a cupcake pan with paper cups.

Pre-heat oven to 375°F.

Mix the soy milk and vinegar and set aside to curdle.

In a bowl, mix the flour, baking soda, baking powder, cornstarch and salt.

In a separate bowl, cream the margarine, sugar and vanilla. In three additions, alternately add the flour and the soy milk, mixing just enough to incorporate.

Fill the pre-lined cups ¾ of the way to the top.

Bake about 20 minutes, or until a toothpick inserted in the center comes out clean.

Vegan Vanilla Buttercream

(adapted from Vegan Cupcakes Take over the World, by Isa Chandra Moskovitz)

½ cup non-hydrogenated vegetable shortening

½ cup non-hydrogenated margarine (I used Earth Balance)

3 cups sifted confectioner’s sugar

2 tsp. vanilla extract

¼ cup soy milk or soy creamer

Combine all ingredients and mix until fluffy.

If  looking for a smooth layer of buttercream, I usually use a piping bag with a large round tip to pipe a border along the outside of the cupcake. It makes for a cleaner edge, and the rest can be filled in using a spatula, and smoothed out.