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Prep 25min
Total1hr25min
Servings12
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Ingredients
2
cups baking soda
1
cup citric acid
2
drops orange essential oil
Witch hazel in spray bottle mixed with 1 tablespoon olive oil
3
tablespoons meringue powder
4
to 5 tablespoons warm water
1 1/2
cups powdered sugar
1/4
teaspoon cream of tartar
3
to 4 drops orange essential oil
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Steps
1
Place mini paper baking cup in each of 12 mini muffin cups. In large bowl, mix baking soda and citric acid; stir in 2 drops orange essential oil. Spritz witch hazel over mixture until dry powdered product easily sticks together.
2
Divide mixture among muffin cups; press into cups. Let dry 1 to 2 hours.
3
In medium bowl, mix meringue powder into warm water. Add powdered sugar and cream of tartar. Beat with electric mixer on medium speed 5 minutes or until stiff peaks form. Stir in 3 to 4 drops orange essential oil.
4
Spoon mixture into decorating bag fitted with desired dip (or resealable food-storage bag with tiny corner cut off); pipe “frosting” onto bath fizz “cupcakes”. Let dry before packaging.
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Avoid getting the mix too wet or it will start to fizz before you want it to!
Use regular-size paper baking cups to make 6 larger “cupcakes” instead.
Tint the “frosting” with food color, if desired.
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Nutrition Facts are not available for this recipe
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