Recipe by Anka Schwarz
1.1 ounce Avocado Oil
7.7 ounces Canola Oil
1.1 ounce Castor Oil
4.4 ounces Coconut Oil
5.5 ounces Palm Oil
2.2 ounces Natural Shea Butter
3 ounces Lye
7.2 oz Distilled water
So first I melt all the oils and butters together and let them cool to about 90 degrees F.
Then I add my lye to my water and stir until dissolved and let that also cool to 90 degrees F.
While I’m waiting for my lye and oils to cool I line my cupcake pan with silicone cupcake liners.
I then mix my micas in a small amount of avocado oil. About 1 tbsp.
When the lye water and oils are the same temperature I add the lye water to the oils slowly.
I then use my stick blender and mix until light trace.
At light trace I split the batch in 2. I pour one half of the mixture into a separate container.
Now I’ll add my colorants. I pour my yellow in for the base and I use pink mica for the frosting.
I mix these in well with my stick blender.
Now I’ll add my fragrance. 1 oz to the base and 1 oz to the frosting. I stir in the fragrance and do not stick blend in case the fragrance misbehaves.
I will now pour the base half of my batch into the cupcake liners.
After that prepare a piping bag. And now stir the frosting and then let it sit a couple minutes I go back and forth between doing this until the batter is thick enough for piping. About 10 min.
I start by piping a rosette in the middle of each cupcake to give the frosting something to build on so it doesn’t collapse in the middle. Then I frost the cupcake as you usually would.
I then add glitter and sugar pears. I used silver sugar pearls because I know the color won’t bleed into my frosting.
I then covered my cupcakes with a box and insulated with a towel for 24 hours.
After the 24 hours I put them on a curing rack and let them cure for 4-6 weeksEnter disclaimer text