Sparkling Champagne Cold Process Cupcakes
  • Difficulty Advanced
  • Time 2 1/2 hours

Details

BB Cold Process Frosted Cupcakes 

Bramble Berry Sparkling Cold Process Cupcakes

Super sparkly and girly, these cold process cupcakes make great gifts. The fragrance blend of Champagne and White Rose Fragrance Oils smells delicate and bubbly. Dust the cupcakes with plenty of mica and glitter to really bring the wow factor, but don't forget, make sure your family and friends know they are for washing and not eating!  We have included Soap Queen's Video Tutorial below.

Soap Cupcake Base:

Soap Embeds:

Soap Frosting:

Moulds & Tools:

 
**We carry many Bramble Berry lines, and where there is an ingredient we do not stock have added a similar ingredient to subsitute
 
Embed Prep Prep Embeds: In a small heatsafe container, cut and melt 2 oz. of Coconut Clear Melt and Pour Soap using 10 second bursts. Add 1/2 tsp. of Party Pink/Raspberry Mica and 1/8 tsp. of Snowflake Sparkle/White Pearl Mica. Use a spoon to fully mix in. Carefully pour the soap into the Small 9 Ball Silicone Mould and spritz with alcohol to disperse any bubbles. Allow to fully cool and harden.

Prep Frosting Oils: In a large mixing bowl, melt and combine the cocoa butter, coconut oil, olive oil and shea butter. Then, place the bowl in the fridge for several hours until cool. You want the frosting oils to be quite cool and firm, around 50-60 degrees F.

Add Lye to Water

SAFETY FIRST: Suit up for safe handling practices! That means goggles, gloves and long sleeves. Make sure kids, pets, and other distractions and tripping hazards are out of the house or don’t have access to your soaping space. Always soap in a well-ventilated area.

Prep Frosting Lye: Slowly and carefully add the lye to the water and gently stir until the lye has fully dissolved and the liquid is clear. Then, place the lye in the fridge or freezer until it is about 60-70 degrees F. Using cool lye and oils helps create a firm texture for the soap frosting.

NOTE: Creating cold process frosting involves whipping the lye and oils with a handheld mixer or stand mixer, which is an advanced technique. Be sure to wear lye safety gear throughout the entire process and review the Lye Safety video on SQTV.

Fragrance Prep: In a glass, fragrance safe container, blend together 1 oz. of the White Rose Fragrance Oil and 1.5 oz. of the Champagne Fragrance Oil. Set aside.

Mixing Colorant


Color Prep: To ensure that the Titanium Dioxide blends smoothly into the soap batter, we recommend micronizing it before dispersing it in oil. Please note this is an optional tip, but it does help with the titanium dioxide clumping in the soap =) To micronize colorant, simply use a coffee grinder to blend the colorant and break up any clumps of color. This prevents streaks of white from showing in the final soap. We like to use a coffee grinder that has a removable, stainless steel mixing area for easy cleaning. Then, disperse 1 teaspoon of Titanium Dioxide into 1 tablespoon of sunflower or sweet almond oil (or any other liquid oil). In separate containers, disperse 1 teaspoon of Neon Blue Raspberry and Hydrated Chrome Green Oxide into 1 tablespoon of lightweight liquid oil. Use a mini mixer to get rid of any clumps. Have Snowflake Sparkle Mica nearby for dusting on the very top of the soap.



Step 2

Once all the prep work is done, it's time to create the soap cupcake base.

ONE: Slowly and carefully add the lye for the cupcake base to the water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool.

TWO: Combine the coconut oil, olive oil, sweet almond oil, shea butter and palm oil (remember to fully melt then mix your entire container of palm oil before portioning). Once the lye water and the oils have cooled to 130 degrees or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend until you reach a light trace. If you’d like a harder bar of soap that releases faster from the mold, you can add sodium lactate to the cooled lye water. Use 1 teaspoon of sodium lactate per pound of oils in the recipe. For this recipe, you’d add about 1 tsp. sodium lactate.


Step 3

THREE:
Once you've reached a light trace, add 1 tsp. of dispersed Titanium Dioxide, 2 tsp. dispersed Hydrated Chrome Green and 1 tsp. Neon Blue Raspberry Colorant. Add about half of the fragrance oil mixture and use a whisk to combine.

FOUR: Continue to stick blend the soap until you reach a medium trace. Then, pour the soap into each cupcake base cavity. Tap the mold on the counter to release any air bubbles. Set aside to prepare the frosting.


Step 6


FIVE:
Remove the frosting oils from the fridge. The oils should be solid. To help incorporate the lye water, place the oils in the microwave for about 30 seconds to a minute to slightly warm. The oils should be about 50-60 degrees F.

NOTE: Take extreme caution when mixing and whipping the lye and frosting oils.

SIX: Use a hand held mixer to beat and soften the oils. Add the cold lye water, and use a spatula to fully incorporate the lye to the frosting oils. Doing so will keep the lye from splattering when whipped with the mixer. Then, turn the mixer to medium and whip together for about a minute. Add the remaining fragrance oil blend and continue to whip until the frosting is firm enough to form peaks. This will take about 5-7 minutes, depending on how cold the oils were.


Step 7

SEVEN:
Cut the tip off the frosting bag, and insert the frosting tip. Transfer the frosting into the disposable frosting bag. Squeeze out a dollop of soap in the center of each cupcake.

EIGHT: Pipe a layer of frosting around each dollop in the center. Pipe another dollop on top of the first, and pipe the frosting around the dollop again, ending in the center to create a peak.



Step 9 NINE: Once each cupcake has been frosted, sprinkle the cupcakes with plenty of Snowflake Sparkle Mica and Fine Iridescent Glitter. Gently press a pink melt and pour embed into the peak of each cupcake, and sprinkle with a little more glitter.

TEN: To ensure the soap frosting doesn’t melt and lose its shape, place the cupcakes in the freezer or fridge for several hours, up to overnight. Then, allow the cupcakes to harden in the mold for 3-4 days. Allow 4-6 weeks to cure completely.

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