RECIPE: How to Make Bath Fizzy Cupcakes

One of my favourite “bath treats” to make is the Bath Fizzy Cupcake. They look good enough to eat, smell fabulous and they make the cutest gift.

Here is my current recipe for you to try at home and kids will love to help.


Bailey’s Bath Fizzy Cupcake with  soap embed

Tools needed:

10-12  baking cases (I use muffin sized)

Muffin Tin


Electric mixer

Piping bag

Piping tip (I like Wiltons 1M)


Bath Fizzy Base


4 cups bicarbonate soda

2 cups citric acid

20ml fragrance oil

Mica (or food) colour if desired

Approx 1 tablespoon of Almond oil (or other oil) for added moisturising properties and I like to use this instead of water or witch hazel to moisten the mixture just enough to hold it together.



In a large clean bowl measure out and sift the bicabonate soda and citric. Using clean hands or spoon mix together. You need to break apart any lumps. Add the fragrance and color and mix through.


Now check the consistency of  the mixture to gauge how much almond oil to add. You are looking for the mixture to hold together as wet sand would. Add your almond oil until you achieve this wet sand consistency. If you add too much and you think it might be too moist, add more bicarbonate soda and citric acid (in a 2:1 ratio) until right.

Mini Bath Fizzy Bases


Using your spoons (I find using a tablespoon and teaspoon) start filling your baking cases. You want to pack the mixture in tight. I like to fill to just below the rim of the cases.

I like to leave the bases to dry a couple of days before frosting them…..



…… 2 days later – time to ice these babies!

Sun Ripened Raspberry Bath Fizzy


1 packet of Queens Royal Icing Mixture (from Woolworths or Coles). This is essentially egg white (or meringue powder), icing sugar and tapioca starch.

1 packet (1kg) of icing sugar

50 ml water (plus more if needed)

Food colouring or Mica colour



Place your royal icing mixture in your mixing bowl and approximately 30ml of water. Using your electric mixer start mixing on low. I then like to put the mixture up to high for a few minutes and then back down to low again where I begin to add some icing sugar and more water. You can pop some colour in here at this point if desired.

Now it’s a matter of getting the consistency of the mixture just right. I just keep adding icing sugar and water a little at a time and continuously assess the mixture.

Is it too runny? You will need to add more icing sugar.

Is it too stiff? You will need more water.

What does “just right” look like? The icing should be able to hold its shape and have stiff peaks. It shouldn’t run down your spoon when trying to pop it in the piping bag.