Infinity Stone Cupcakes Recipe By Tasty

Steps:

• Preheat your oven to 350'F and line a muffin tin with 12 paper liners.
• Lightly beat the eggs with a fork. Add them to a bowl containing the flour, butter, sugar, vanilla and salt.
• Beat with a mixer until light and creamy, about 2 minutes. Add mixture to greased cupcake liners, 2 tbsp per liner.
• Bake the cupcakes for 25-30 minutes, until a toothpick comes out clean.
• Serve.

Steps:

• Line a baking sheet with parchment paper.
• Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
• Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way.
• Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn't burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
• Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed.
• Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days.
• Enjoy!

Steps:

• Using a small paring knife, cut a 1-inch circle into the top center of each cupcake and use a finger to press the middle of the cut-out to pack the cake down, making a well. Be careful not to press through the bottom. Fill each well flush to the top of the cupcake with galaxy sprinkles, about 1 tablespoon per cupcake.
• Divide the buttercream evenly between 3 small bowls. Add the teal, pink, and purple food coloring to one bowl each and mix well. Transfer each color frosting to a piping bag fitted with a large round tip.
• On a large sheet of plastic wrap, pipe a row of each color frosting. Gently roll up the plastic wrap around the frosting, then carefully transfer the roll to a large piping bag fitted with a medium star tip.
• Pipe the swirled frosting onto the cupcakes, then sprinkle with galaxy sprinkles.
• Refrigerate until ready to serve.
• Enjoy!

Steps:

• Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
• Whisk together flour, baking powder, and salt in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
• While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
• Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
• Bake for 18-20 minutes, or until a toothpick comes out cleanly.
• Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.

Steps:

• Spray a 12-cup muffin tin with nonstick spray.
• In a large pot, melt the butter over medium heat.
• Add the marshmallows, and stir with a silicone spoon until completely melted.
• Add the graham cereal, and stir until evenly coated.
• Decrease the heat to low and leave the pot on the burner to keep the mixture warm.
• Using a 2-ounce ice cream scoop, transfer one scoop of the cereal mixture to a muffin cup. Let stand for 20 seconds to cool enough to handle, then use your fingers to press the ball into the bottom and up the side to mold it to the shape of the cup.
• Repeat with the remaining cereal mixture, working with one scoop at a time, then let all the cereal cups cool to room temperature. You will have about 2 scoops-worth of cereal mixture leftover. Discard or save for another use.
• Divide the marshmallow fluff evenly among 3 small bowls. Stir 1 teaspoon of water into each bowl of fluff. Stir the red food coloring into one bowl, and stir the blue food coloring into a second bowl. The third bowl will be plain white.
• Transfer each bowl of fluff to a small piping bag or plastic zip-top bag.
• Cut the bottoms or corners off each bag and fill 4 cereal cups with each color.
• Place the chocolate chips in a heatproof bowl and microwave until melted. Transfer the melted chocolate to a small piping bag or plastic zip-top bag.
• Cut the bottom or corner off the bag and drizzle the chocolate in a zigzag pattern over the top of each cup.
• Scatter the sprinkles evenly over each cup then refrigerate the cups to set the fluff filling, at least 30 minutes or up to 1 day.
• Stand a sparkler candle in the center of each cup, if you like, and light on fire just before serving.
• Enjoy!