Infinity Stone Cupcakes Recipe By Tasty

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INFINITY STONE CUPCAKES RECIPE BY TASTY



Infinity Stone Cupcakes Recipe by Tasty image

These stone-shaped candies may take a bit of patience to make, but they are totally worth it and super customizable. We put them on top of cupcakes, but they also make great decorations for cakes and cookies. Have fun playing with color combinations, too!

Provided by Katie Aubin

Categories     Desserts

Time 5h30m

Yield 18 cupcakes

Number Of Ingredients 14

¼ cup cold water
1 tablespoon gelatin powder, plus 1 1/2 tsp
½ cup water, room temperature
1 ½ cups sugar
nonstick cooking spray, for greasing
red liquid food coloring
1 tablespoon blue liquid food coloring
green liquid food coloring
yellow liquid food coloring
18 vanilla cupcakes
2 cups vanilla frosting
edible gold dust, for sprinkling
piping bag
5/8 inch round tip

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!

Nutrition Facts : Calories 135 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 23 grams

MOIST VANILLA CUPCAKES



Moist Vanilla Cupcakes image

These moist, tasty vanilla cupcakes are amazing! The vanilla flavor isn't too strong and the cupcakes aren't too sweet. They can be made really quickly, too, and in just one bowl.

Provided by Cupcake lover

Categories     Desserts     Cakes     Cupcake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

¾ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 ¼ teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup all-purpose flour
½ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
  • Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
  • Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.1 g, Cholesterol 36.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 152.8 mg, Sugar 13.1 g

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