DIY ~ Cupcake Bath Bombs

Warm bath + cupcakes – guilt. Now that’s an equation anyone can love!

Although these cupcakes look good enough to devour, they are  DIY Cupcake Bath Bombs that will add fizz, fragrance and moisturizer to your bath water. We think they make perfect wedding shower favors – especially for a spa-themed bridal shower, so we are going to teach you how to make them.

 

Ingredients for DIY Cupcake Bath Bombs (Adapted from Little Birdie Secrets Bath Bomb Fizzy Recipe. )

Makes 11-12 cupcakes.

For the cupcake you will need:

• 1 cup. baking soda
• 1 cup Citric Acid
• 1 Tbsp. oil (We  used Sweet Almond Oil, but you can also use grapeseed oil or olive oil)
• 5 drops fragrance/essential oil (we used lavender essential oil)
• 3-5 drops coloring or Pigment powder (You can use food coloring, but we used soap colorant or Pigment powder)
• Witch hazel (poured into a spray bottle)
• Colored sugar or sprinkles
• Paper cupcake liners
• cupcake pan

For the icing you will need:

• 3 Tbsp. meringue powder
• 1 lb. (measured by weight) powdered sugar
• 1/4 tsp. Cream of Tartar
• 5-6 Tbsp. warm water
• Few drops of color or Pigment powder or soap colorant
• Few drops essential or fragrance oil
• colored sugar
• Glass bowl
• Hand mixer
• pastry bag
• Large tip for pastry bag

Place cupcake liners in cupcake pan. Place all dry ingredients in a bowl and give it a stir.

Pour sweet almond oil, essential oil or fragrance oil and color into a small bowl and stir. Add mixture to dry ingredients and stir.

Spray mixture with witch hazel. Mix with your hands. Keep spraying and mixing until the mixture feels like wet sand. When it’s ready, the mixture should clump together so that you can form a ball. That said, be careful not to get the mixture too wet because too much moisture could activate the citric acid, ruining your bath bomb.

Add mixture to cupcake liners. Fill about 2/3 full. Press down with fingers. Set aside for 10 minutes, then remove from cupcake pan.

Now it’s time to make the frosting. Mix meringue powder with warm water in a glass or ceramic bowl. Add cream of tartar and color.

Add powdered sugar. Using a hand mixer, blend on high setting. If your mixture feels too stiff, add another tablespoon of water. Beat for 7-9 minutes. Icing is done when it forms stiff peaks and is thick like, well, frosting. Place inside a pastry bag.

Carefully frost your cupcakes.  Once the cupcakes are frosted, add colored sugar or sprinkles.

Aren’t they lovely?

If you are giving these as bridal shower favors, wrap them in cellophane bags or small boxes and add tags. This is how they look when they are unwrapped:

Via.
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DIY ~ Cupcake Crumble in a Jar

Cupcake Crumble

The latest kitchen trend? Cupcakes in a jar! Or so it was said. I love it! And then I had to think about it. Cupcakes in a jar? Sounds fun. Sounds simple. But as I started to ponder this foodie phenomenon,  I began to have more questions than answers…

How do you get the cupcake in the jar? Do you bake the batter in the jar? Will the jar hold up to the heat in the oven? Do you bake the cupcakes separately and then place them in the jars? How do I get the cupcake out to eat it? How long can these cupcakes last? Do I need a big jar or a small jar? Where do I find a small cupcake-sized jar anyways?

..And then I decided to stop thinking and start playing. I liked the idea of “cupcake in a jar” but I wanted to put my own spin on it – the result is my Cupcake Crumble in a Jar. With this recipe, leftover cupcakes get an instant dessert makeover. It’s a cupcake-lovers go-to recipe for “in a jar” fun..

Leftover Cupcakes Get a Makeover.

Leftover vegan cupcakes needed a facelift.

Cupcake Crumble in a Jar

If you love cupcakes, and really who doesn’t, you probably bake them by the dozen, share the freshly made delights, keep them for a day or two and then the fun is over. But sometimes you end up with two or more cupcakes a day later and since cupcakes can dry out rather quickly – you are faced with a terrible predicament: do I toss these cutie cupcakes?? Now you don’t even have to let that thought cross your mind because you can easily whip up my Cupcake crumble in a jar to refresh and moisten leftover cupcakes.

Cupcake Crumble in a Jar

Here is what you will need:

* 2 or more leftover cupcakes – pop off the frosted flat tops (set aside) and crumble up the cake bottoms

* whip up your favorite vanilla or chocolate (or both) pudding

* a clean medium sized glass jar with lid – not too tall (I used a short and stout roasted red pepper jar)

* optional additional crumble ingredients (fudge sauce, nuts, marshmallow creme, canned fruit, berries and more)

layering the crumble

How To:

Now you start layering.

First add some pudding.

Then the cupcake crumbled bits.

Then another layer of pudding.

Then one of the frosted cupcake flat tops.

Then more pudding.

More crumbles.

(Add additional ingredients along the way if you’d like)

Last layer is one of the frosted cupcake flat tops.

Close the jar lid and chill in the fridge for a while before serving. This way the pudding will help moisten the crumbles.

Serve by spooning into dessert cups.

lid on.

Cupcake Crumble in a Jar

There! You just turned your leftover cupcakes into a snazzy new dessert treat – fit to please those “cupcake in a jar” enthusiasts!

Source.