Anne-Marie's Bath Bomb Cup Cakes

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."
  

  
  

  Back to Main Recipes Index