Infinity Stone Cupcakes Recipe By Tasty

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!