Bath Bomb Cupcakes

By Becky on December 18, 2012 in Bath & Body

Ingredients:

1 lb. of Citric Acid

2 lbs. of Baking Soda

Witch Hazel

Fragrance: Anything sweet (like Hello Sweet Thang!, Buttercream & Snickerdoodle, or Clementine Cupcake)

Round (Cupcake) Silicone Mold

Mica or La Bomb Colorant

Labcolor (we used Canary for the bright yellow frosting)

Body Safe Glitter

Cupcake Liners

1. Place the Citric Acid and Baking soda in your mixing bowl. Use your fingers to break up any clumps that might be in the mixture. The goal is a smooth and small grained mixture.

2. Add fragrance. Since each bath fizzy needs to scent an entire tub, you’ll want to use a good amount of fragrance. 1/3 ounce is a good place to start all the way up to 1/2 ounce per pound of mixture.

3. Add four to seven drops of color. If you are using La Bomb (FD&C based colors in glycerin) the color will immediately bead up and clump. Work this around with your fingers to break up the clumps or use a sieve.

4. Mix the color and fragrance in thoroughly. This is important as clumps of fragrance or moisture can turn into wart-like protrusions on your bath fizzy.

5. Spritz the mixture with 6 squirts of Witch Hazel. Mix in well. Grab some of the mixture and make a fist around it. Does the mixture stay together? If it does, it’s ready to mold. If it does not hold its shape, do 3 more Witch Hazel spritzes until the mixture forms a shape in your hand when clenched.

6. Turn to your cupcake mold. Are the liners in? Make sure they are firmly in the mold. Take a handful of the dry mixture and press firmly into the molds. The more dense and packed the fizzies are, the longer they will last in the tub.

7. Unlike most fizzies, having an even back is not needed nor recommended. Ideally, you’ll want to mound up the middle of the cupcake because it will help to give your frosting a good base to wind up around.

8. Let the fizzies harden inside the mold. You’ll frost the cupcake bath fizzies while the bath bombs are still inside the cupcake baking sheet.

The frosting is my favorite part; so let’s get to it!

Ingredients:
1 1/2 cups Meringue Powder
1/2 to 1 cup warm water
1 3/4 cup powdered S odium Laurel Sulfate (SLS)
8 tablespoons Jojoba Oil
2 cups Powdered Sugar (plus more if needed)
1 1/2 teaspoons Cream of Tartar
1/2 ounce F ragrance Oil
a few drops of Labcolor Canary Yellow

Tools:
Mixing bowl
Electric mixer or whisk
Piping bag, cookie spritzer, or knife for spreading the frosting

A few notes: The meringue powder is powdered egg white which gives the frosting body and also helps it to harden (which is why it’s frequently used in royal icing). The SLS makes bubbles – so really you’ll end up with a Bubble Bath Bomb. Using an electric mixer is the easiest way to make a smooth fluffy frosting – but you can also make this recipe with a whisk and some elbow grease!

Directions:
1. Blend the Meringue powder and 1/2 cup water together and mix until you have a smooth lump free consistency.
2. Add remaining ingredients. Mix well until you get a smooth, stiff frosting. You can add more water or powdered sugar to adjust the consistency if necessary. The thicker the frosting, the easier it is to maintain a tall frosting swirl with a distinct pattern.
3. Fill up your piping bag (see instructions how on this sugar scrub tutorial) or try using a cookie spritzer gun like we did. Alternatively, you can always just use a knife to give your creations that authentic bake sale look.
4. Allow the frosting to harden for at least 24 hours before you sell, use or give away your fabulous creations. If you are shipping the product, shrink wrapping the entire bath bomb cupcake ensures a safe arrival to your destination.

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