Add 20 ounces of baking soda and 10 ounces of citric acid to a large mixing bowl. Use your fingers to break up any large clumps, or push the powders through a sifter.  

Add about 1/4 teaspoon Rose Pearl Mica, 0.5 ounces of polysorbate 80, 0.5 ounces of champagne extract, and 0.3 ounces of Rose Gold Fragrance Oil. Use gloved hands to mix and break up any clumps.

Test the consistency of the bath bomb mixture. The perfect consistency is similar to wet sand and holds its shape when squeezed. If it’s too dry, use one hand to spritz the mixture with witch hazel and one to mix. Continue spritzing until the mixture holds its shape.

Start filling each mold cavity, pressing the mixture in firmly. Smooth the top of each cupcake with your fingers. Don't worry about it being too perfect - it will get covered with frosting later. Set the mold aside. Note: This project was originally made with a Cupcake Silicone Mold, which was discontinued. The 12 Bar Round Silicone Mold creates a similar shape but will look different from the photos.

Use a hand or stand mixer to mix 2.6 ounces of meringue powder and 2 ounces of distilled water until smooth and clump free. 

Add 5.6 ounces of powdered sugar, 1.5 teaspoons of cream of tartar, and 2.5 ounces of avocado oil. Blend with the mixer until all the ingredients have combined. 

Add 8 ounces of SLSA to the mixture. Be very careful - SLSA is a very fine powder that can be very irritating if it becomes airborne. You can wear a mask if y ou like. Use a large spoon or spatula to fold it in. Once it's mostely incorporated, mix on low and gradually increase the speed. 

Add 0.3 ounces of Rose Gold Fragrance Oil. Mix well until you get a smooth but stiff frosting. You can add more powdered sugar or distilled water to adjust the consistency as necessary. The frosting should be thick enough to hold its shape, but thin enough to be piped. 

Split the frosting in half. To one container, add about 1/4 teaspoon Rose Pearl Mica and combine - add more color if you'd like a more vibrant hue. Add a small spoonful of the vibrant pink to the white to create a very light pink (like we did, shown below) or leave it pure white for more contrast. Note: This is step optional - you can create one color of frosting if you prefer. 

Prep your frosting bag by cutting off the tip and inserting the tip firmly inside. Fill the frosting bag with the light pink on one side and the dark pink on the other. 

Wipe any loose powder off the cupcakes and begin frosting. We like to create a dollop of frosting in the middle, then pipe around the ouside working in and creating a peak on top. Have fun experimenting with different piping techniques!

Sprinkle Gold Bursting Beads and Fine Silver Rainbow EcoGlitter on top of each cupcake. For a little extra dimension and shimmer, we used a Powder Sprayer to apply a thin layer of Gold Sparkle Mica to each cupcake as well. Note: The Gold Iridescent EcoGlitter previously used in this project was discontinued. It has been replaced with Fine Silver Rainbow EcoGlitter.

Allow the cupcakes to fully harden for 24 hours - the frosting may need an extra day or two to harden. The frosting will always need to be handled carefully. Remove them from the mold. Once you're ready to use, drop them into a hot bath and enjoy.