Anne-Marie from Bramble Berry, had a crafty weekend recently, and after a few hiccups - she made these fabulous bubbly cupcakes! Some of the ingredients are the same as available in Australia, some are not, so I substituted similar products where necessary.
From Anne-Marie:
I used the Wilton Easy Decorating Frosting Kit (available in cook shops and large supermarkets or use a similar cake decorating nozzle & piping kit. Having the extra tips were perfect and made the cupcakes look ultra professional. Two days later, the frosting has dried to a hard plaster-like cast and will easily make it through the mail with proper packing.
- 1 part Citric Acid
- 2 parts Baking Soda
- Additives: SLSA (for lots of Bubbles in the Bath) or Bentonite Clay (makes a harder bomb)
- 125g Citric Acid
- 250g Bicarbonate of Soda
- 30g SLSA
- 7g or 1 1/2 teaspoons Caramel Ice Cream Fragrance
- 2 - 5 drops Liquid Dispersion Carmine Colour Witch Hazel in a Spritz bottle
- Mix Citric Acid and Bicarbonate of Soda there are no clumps
- Add the SLSA and/or Bentonite Clay
- Mix in the fragrance and colour
- If consistency is not a dry pie dough consistency, spritz on witch hazel until dry powdered product easily sticks together
For the frosting:
- 3 Tablespoons Meringue Powder/Powdered Egg Whites
- 450g Powdered or Icing Sugar
- 5 Tablespoons warm water
- 1/4 tsp Cream of Tartar
Optional:
- few drops Butter Cream Lip Flavour
- few drops Icing Colour
- Mix Meringue into warm water first.
- Add cream of tartar and Powdered sugar.
- Whip on medium speed for 4 to 7 minutes.
- Frosting will form stiff peaks and harden within an hour (or so!).
- To make it smell better, use a dab of Butter cream flavour oil.
- Use some Pink Icing Colouring to colour "frosting."