Cupcake Bath Fizz

  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 12


cups baking soda
cup citric acid
drops orange essential oil
Witch hazel in spray bottle mixed with 1 tablespoon olive oil
tablespoons meringue powder
to 5 tablespoons warm water
1 1/2
cups powdered sugar
teaspoon cream of tartar
to 4 drops orange essential oil


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  • 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.



Expert Tips

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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