Infinity Gauntlet Cupcakes
Updated: Sep 24, 2020
Infinity Gauntlet Cupcakes
Destiny arrives with these fun cupcakes inspired by the Infinity Gauntlet!
These vanilla cupcakes have a hint of cocoa flavor to pair well with the infinity stone gems and M&M's hidden inside. The white chocolate buttercream is painted with edible gold paint and topped with some gold sprinkles to make these cupcakes the gauntlet that they're worn with!
Servings: 12 Cupcakes
Prep Time: 2 Hours
Total Time: 3.5 Hours
Ingredients
Yellow Vanilla Cupcakes
1/2 cup unsalted butter, softened
1/2 cup buttermilk, room temperature
2 eggs, room temperature
2 teaspoons vanilla extract
1 + ¼ cups all-purpose flour
1 + ¼ teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
1/2 tablespoon cocoa powder
White Chocolate Buttercream
3/4 cup white chocolate, melted
1 cup unsalted butter, room temperature
1/4 cup heavy cream
1 tablespoon cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Gold edible paint
Golden yellow food coloring
Golden sprinkles
Infinity Stones
Chocolate wafers in the following colors: red, orange, yellow, blue, purple, green
Gem silicone mold
M&M’s
Instructions
Infinity Stones: Melt the colored wafer chips using a double boiler or using the defrost setting on the microwave. You can also melt white chocolate and dye the chocolate red, yellow, orange, green, blue, and purple. Fill the gem silicone molds so that you have 2-3 gems of each color. Allow the chocolate gems to cool and harden.
Buttercream: Line a 13x9 pan with wax paper and set aside.
Buttercream: Beat 1 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth.
Buttercream: Melt ¾ cup and 1/4 cup heavy cream of white chocolate using a double boiler on the stove or using the defrost setting on the microwave. Allow chocolate to slightly cool, but not enough to get stiff.
Buttercream: Add 1 teaspoon of vanilla extract, ¼ teaspoon salt, 1 tablespoon of cocoa powder to the buttercream, and 2 cups powdered sugar into the buttercream. Mix until well-incorporated.
Buttercream: Beat in melted white chocolate. Beat in remaining 2 cups of powdered sugar. Add in desired amount of gold food coloring.
Buttercream: Fill a piping bag with the buttercream. Pipe 14 dollops of buttercream onto the wax paper. Top with a gem of each color until all gems are used. Place in the freezer for 2 hours.
Buttercream: Remove the buttercream from the freezer. Using gold edible paint, paint the buttercream until the buttercream is golden. Sprinkle golden sprinkles over the buttercream. Place back in the freezer.
Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with 14 liners.
Cupcakes: In a large bowl, whisk 1 + ¼ cups flour, 1 + ¼ teaspoon baking powder, ½ teaspoon salt. Set aside.
Cupcakes: In a large bowl, beat butter until smooth (1-2 minutes). Add ¾ cup sugar and beat until fluffy (5 minutes). Add the 2 eggs one at a time, beating well in between additions. Add 2 teaspoons of vanilla and beat until well-combined.
Cupcakes: Sift in 1/3 of the flour mixture and beat until well-incorporated. Add ¼ cup of buttermilk. Beat until well-combined. Continue alternating additions, beating well in between each addition.
Cupcakes: Pour the batter into the cupcake liners; only fill 3/4 full or the batter will overflow. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely.
Cupcakes: Core each of the cupcakes and fill with each color of the M&M’s. You should have 2-3 cupcakes for each color.
Cupcakes: Top the cupcakes with the frozen buttercream. Allow to sit at room temperature for 30 minutes to 1 hour.
Enjoy!
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