Slowly and carefully add 4.7 ounces of lye to 10.9 ounces of water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool. Optional: Add 2 teaspoons of sodium lactate to help the bars harden more quickly.

Fully melt the entire bag of Basic Quick Mix until it’s completely clear and there is no cloudiness. Shake the bag to mix up all the oils. Measure 33 ounces into a large heat-safe container. Once the lye water and the oils have cooled to 130° F or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend the mixture to a thin trace.

Split off 21 ounces of the soap into a separate container.

To that container, add 2 teaspoons of dispersed brown oxide and the Dark Rich Chocolate Fragrance Oil. Use a whisk to mix. If you still have a thin trace, use the stick blender to thicken to a medium trace.

Pour the brown soap into the cavities of the Cupcake Silicone Mold. Use a spoon to even out the top.

Add the Moroccan Mint Fragrance Oil to the remaining soap and use a stick blender to mix. If the soap is a thin to medium trace, continue stick blending until it is a thick trace. It needs to be thin enough so it’s pipeable but firm enough to hold its shape. If it’s not thickening with the stick blender, let the soap sit in the bowl for 1-2 minutes and test the texture. Continue to let it firm up until you’ve reached the texture of very thick pudding.

Spoon some of the soap into the frosting bag. Twist the end of the bag to close it. It’s time to pipe.

Squeeze a large dollop of frosting in the center of each cupcake.

Pipe the frosting up and around the center of each dollop until you form a peak. If you have leftover soap, pipe little flowers on freezer paper to use as toppers for another batch.

Melt the LCP Soap Base in the microwave using 5 second bursts. Use a dropper or spoon to drizzle the melted soap on top of one cupcake.

Quickly, while the melt and pour is still wet, sprinkle cranberry seeds on top. Spritz with alcohol to get rid of bubbles if necessary and place a red embed on the top of each cupcake.

Continue this process for each cupcake. Once each of the cupcakes are decorated, spritz them all with more alcohol to help prevent soda ash. If you live in a hot climate, you may want to place the cupcakes in the fridge for several hours to prevent the frosting from melting and losing its shape. Our area was cool, so we let the cupcakes sit at room temperature.

Allow the cupcakes to stay in the mold for 2-3 days. Carefully remove each soap from the mold, and allow to cure for 4-6 weeks. Enjoy.