Shea Butter Soap Cupcakes – Cold Process soap
Hi Everyone! Please welcome Erin from Naiad Soap Arts who generously offered to help me out while Anne-Marie is away. Erin’s soap craftsmanship is mind boggling, not to mention beautiful. She created this amazing tutorial just for Soap Queen, enjoy! ~Amber
Have you been drooling over all of the cupcake themed bath and body treats lately? I have! Here is another to add to the collection – a deliciously sweet Cold Process Soap Cupcake scented with Strawberry and Cream cheese! The end result smells just like a cupcake!
If you unfamiliar with Cold Process consider this DVD or this Book. For your safety please do not try this until you are familiar with the Cold Process method of soap making and are familiar with safety precautions when handling Sodium Hydroxide. Many thanks ~ erin
Now let’s get started!
Soap recipe for 6 cupcakes:
7.5 oz. Coconut oil 76 degree
7.5 oz. Palm Oil
6.25 oz. Olive Oil Pomace
2.5 oz. Castor Oil
1.25 oz. Shea Butter
7 oz. of distilled water
3.5 oz. of Sodium Hydroxide
1 oz. Cream Cheese Frosting Fragrance Oil
1 oz. Strawberry Fragrance Oil
we will be soaping at 100 degrees
There is a little extra soap incase you want to add more frosting than I did!
If not, have a small plastic container ready for extra soap!
• Round Cupcake Silicone Mold
• 6 paper cupcake liners
• Flamingo Pink High PH Lab Color
• Iridescent Glitter
• Disposable Cake Decorating bag
• Plastic Star Cake Decorating Tip or stainless steel decorating tip
• Stick Blender
• safety goggles
• plastic spoon
• stainless steel whisk (for thorough stirring)
• one, 2 cup microwave safe glass measuring cup
• one, 4 cup microwave safe glass measuring cup
• one, 8 cup microwave safe glass measuring cup
• one, 2 cup plastic or glass cup for measuring sodium hydroxide. (I have one measuring cup I use for sodium hydroxide and nothing else and I suggest you designate a sturdy measuring cup for this task)
• thermometer(s) that reads up to 200 degrees
• box large enough to fit the mold, and at least 6 inches deep.
For all supplies without a link you can do a web search to find them and many of the cake supplies will be available in a local craft or baking store. The measuring cups can be found at any big box store that sells kitchenware.
1) Get everything out and within easy reach. Line the cupcake mold with paper liners, cut the tip of the plastic disposable decorating bag so that the plastic star tip fits in it, weigh out your 1 oz of fragrance oils and set aside ( I like to save empty fragrance oil bottles for this), double check that you have all of your supplies ready.
2) In your 8 cup measuring glass, weigh out your Coconut Oil, Palm Oil, and Shea butter. Microwave until melted about 4 minutes
3) Add your olive oil and castor oil and set aside.
4 ) PUT ON YOUR SAFETY GOGGLES AND GLOVES. They will be on from here on out.
5) In your 2 cup glass measuring glass weigh out your water, set aside. In your 2 cup glass or plastic measuring cup weigh out sodium hydroxide. VERY IMPORTANT: in a well ventilated area mix the sodium hydroxide into the water (never the other way around). Be sure not to inhale any of the fumes as they are toxic
. Stir with your plastic spoon until the solution is clear and all of the sodium hydroxide is dissolved – about 2 minutes. Set aside with your thermometer and wait for the temp to reach 100 degrees. Start with ice water to expedite this part!
6) Once the sodium hydroxide is just above 100 degrees, take the temperature of your oils and make sure they are also at 100 degrees. If it is too hot pop the container in an ice water bath and if it is too cool pop in the microwave for just a few seconds at a time. NOTE: temperatures can be within 5 degrees of each other.
Slowly mix the sodium hydroxide solution into the oils while mixing with the same plastic spoon you used to mix the sodium hydroxide solution. Finish off by mixing with your stick blender until you achieve a light trace (looks like thin pudding). This took me about 1 minute.
7) Separate out 18 oz. of soap into your 4 cup glass measuring cup, add 1 oz of Cream Cheese Frosting FO, stir well, pour into your cupcake mold, and tap on the counter to level out soap. Set aside.
8) To the remaining soap add your 1 oz of Strawberry FO, and 40 drops of Flamingo Pink labcolor or until you get a pink that you like. The soap should be getting pretty thick at this point. Stir with your whisk until the soap is very thick and can hold shape.
9) Fill your disposable decorating bag with the strawberry pink soap. Make sure you hold the decorating tip securely in the bottom and keep it in place until the bag is full of soap. Twist the top or secure with a twist tie.
10) Begin piping frosting onto the tops of your cupcakes in a circular motion, building up tapered layers as you go. Repeat with all six cupcake soaps. I used a small star tip to get a tight ridge on the frosting but a larger tip will make for the big fluffy frosting look you have probably seen!
11) Sprinkle with glitter when you are finished.
12) Place a box over the top of the mold, tall enough for clearance for the soap frosting. Cover with a blanket and let sit undisturbed for 24 hours. After 24 hours your cupcakes should be very firm and easily removed from the mold. You can peel the paper at this point or keep it on. Let them cure for 4 weeks in a cool, dry place!
Afternote: the Cream Cheese Frosting FO will start to darken the soap because of the vanilla in the fragrance. I think the end result is going to be a tan color and you can see that starting to happen in the photo. If you do not want this to happen choose a non-discoloring Fragrance.