Infinity Stone Cupcakes

Infinity Stone Cupcakes


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!

Cook Time
30 minutes
Total Time
5 hr 30 min
18 cupcakes

How to Make It

1. Step
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.
2. Step
Combine the room temperature water and sugar in a medium pot. Bring to a low boil over medium-low heat.
3. Step
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.
4. Step
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.
5. Step
Grease 6 cups of a muffin tin with nonstick spray.
6. Step
Evenly divide the gelatin mixture between the 6 greased cups of the muffin tin, about ¼ cup (30 grams) per section.
7. Step
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.
8. Step
Carefully transfer the muffin tin to the refrigerator. Chill the gelatin until set, at least 4 hours or up to overnight.
9. Step
Line a baking sheet with parchment paper and grease with nonstick spray.
10. Step
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.
11. Step
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.
12. Step
Using a fine-mesh sieve, lightly sprinkle edible gold luster dust over the frosted cupcakes.
13. Step
Place 2–3 colored stones on top of each cupcake.
14. Step


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