Can I Use A Drop Flower Tip To Ice Cupcake Satisfy Your Sweet Tooth With These Soap Cupcakes

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Satisfy Your Sweet Tooth With These Soap Cupcakes

For this recipe you will need:

For cupcakes:

24 ounces palm oil or vegetable shortening

8 ounces coconut oil

12 ounces olive oil

5.9 ounces lye

15.3 ounces cold water

2 ounces fragrance oil

Colorant (optional)

Kitchen scale. The ingredients need to be weighed because an ounce on the measuring cup and an ounce on the scale are two different weights.

Large plastic pitcher or tempered glass measuring cup to mix lye water. I use an 8 cup tempered measuring cup.

Stainless steel pot

Candy thermometer

Wooden Spoons

Stand mixer or hand mixer

Spatula

2 12 holder cupcake pans

Cupcake papers or silicone cupcake holders

Goggles (optional)

Gloves (optional)

For icing:

8 ounces of cold water

3.3 ounces of lye

10.5 ounces palm or vegetable shortening

10.5 ounces coconut oil

1 tablespoon corn starch

1 ounce fragrance oil

Tempered measuring cup or plastic pitcher

Spatulas

Wooden spoon

Frosting bag

Frosting tip

Soap colorants or food coloring

Place to store cupcakes until cured. Trace is when you lift the mixer blades and the soap mixture that drops down onto the remaining soap doesn’t immediately flow back into the mixture, but remains on top.

To make the cupcakes: Place the cupcake papers or silicone holders in the two cupcake pans and set aside. Measure the cold water into the container and slowly add the measured lye. Slowly stir until the lye is dissolved completely. Set aside to cool. Measure the oils into the stock pot and melt on low heat. When the lye water and oils are both 105 degrees, gently pour the lye water into the oils very slowly, stirring constantly in a smooth motion.

If you spatter lye on you, wash the area with cold water. Place the soap mixture into your mixing bowl and set on “Stir.” Mix the soap until it comes to a light trace then add your colorant and fragrance oils a little at a time. Continue to mix until the soap comes to a full trace. Pour the soap into your cupcake holders and set aside to firm up.

To make the frosting: Using the lye container you used for the cupcakes, measure the cold water and slowly pour the measured lye into it. Stir until the lye is completely dissolved. Set in the refrigerator clearly labeled “LYE, DON’T TOUCH” until it gets very cold. When the lye is cold start with the oils. Measuring the oils add them to the mixing bowl. Turn the speed on “Stir” to combine them. Continue to increase the speed making sure you scrape the sides of the bowls every few minutes.

Turn the mixer to “Whip” and continue to whip the oils until they look like regular frosting. Turn the mixer to “Stir” and gently and very slowly add the lye water a very little at a time. Mix the oils and lye water until well blended and then mix in the corn starch, fragrance oil and colorant. Slowly increase the speed to “Whip” and start to whip the soap again until it forms stiff peaks and is light and fluffy. Remember to scrape the sides of the mixing bowl every few minutes.

When the soap is whipped up to a fluffy stiff consistency, place a tip into your icing bag and fill with the whipped soap. Gently ice the cupcakes the way you would regular cupcakes. When you are finished place the cupcakes where they won’t be disturbed and let set 24 hours. After that you can take them out and put them in a place to cure for 2-3 weeks.

If you’d like you can add seeds, flowers or jojoba seeds to decorate the icing. These make wonderful party favors or gifts. You can set some on a plate in your kitchen instead of using a candle. If using a colorant, don’t use vanilla as the soap will turn a dark color. I used lemon and added poppy seeds with an almond frosting.

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