Cupcake Bath Fizz

  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 12
Cupcake Bath Fizz


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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