Infinity Stone Cupcakes Recipe By Tasty

Steps:

• In a small bowl, combine the cold water and gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Combine the room temperature water and sugar in a medium pot. Bring to a low boil over medium-low heat.
• Pour the gelatin mixture into the boiling sugar water, whisking constantly to combine. Cook at a low boil for 5 minutes, until the sugar and gelatin are completely dissolved.
• Transfer the gelatin mixture to a 2-cup (480 ml) liquid measuring cup for easy pouring. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top.
• Grease 6 cups of a muffin tin with nonstick spray.
• Evenly divide the gelatin mixture between the 6 greased cups of the muffin tin, about ¼ cup (30 grams) per section.
• Use the liquid food coloring to dye each section: For red, add 3 drops of red. For green, add 3 drops of green. For purple, add 1 drop of red and 1 drop of blue. For blue, add 4 drops of blue. For orange, add 1 drop of red and 3 drops of yellow. For yellow, add 4 drops of yellow. Using a toothpick or clean fork, stir each section to combine.
• Carefully transfer the muffin tin to the refrigerator. Chill the gelatin until set, at least 4 hours or up to overnight.
• Line a baking sheet with parchment paper and grease with nonstick spray.
• Remove each gelatin cup and tear into ¾-inch (2 cm) square chunks, to resemble stones. Spread evenly on the prepared baking sheet, keeping each color separate. Let dry at room temperature for 2-3 days, until the outer layer becomes hard to the touch with a matte exterior. Note: If you want to use a cover to keep debris out, place in a baking dish and cover with plastic wrap with the corner left open so they can dry out but the plastic is not touching the stones.
• When ready to assemble the cupcakes, add the frosting to a piping bag fitted with a ⅝-inch (1 ½ cm) round tip or a plastic zip-top bag with the corner cut off. Pipe the frosting onto the cupcakes.
• Using a fine-mesh sieve, lightly sprinkle edible gold luster dust over the frosted cupcakes.
• Place 2-3 colored stones on top of each cupcake.
• Enjoy!

Steps:

• Preheat the oven to 350˚F (180˚C).
• Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
• Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
• Line 2 muffin tins with paper liners.
• Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
• Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
• Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
• Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
• Use the end of a whisk or another utensil to push down the center of each cupcake.
• Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
• Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
• Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
• Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
• Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
• Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
• Enjoy!