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 (Bicarbonate of Soda)
• Additives: SLSA (for lots of Bubbles in the Bath) or Bentonite Clay (makes a harder bomb)

Example Recipe:

• 125g Citric Acid
• 250g Bicarbonate of Soda
• 30g SLSA
• 7g or 1 1/2 teaspoons Clementine Cupcake Fragrance
• 2 - 5 drops Liquid Dispersion Carmine Colour
• Witch hazel in a Spritz bottle

1. Mix Citric Acid and Bicarbonate of Soda there are no clumps
2. Add the SLSA and/or Bentonite Clay
3. Mix in the fragrance and colour

For the frosting:

• 3 Tablespoons Meringue Powder/Powdered Egg Whites - supermarket
• 450g Powdered or Icing Sugar - supermarket
• 5 Tablespoons warm water
• 1/4 tsp Cream of Tartar

• 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."
  
  

If the texture is not a dry pie dough consistency, spritz on witch hazel until dry powdered product easily sticks together