Push 8 ounces of citric acid and 20 ounces of baking soda through a mesh strainer into a large mixing bowl. Using the dropper, add 7 mL of Sweet Nectar and Hibiscus Fragrance Oil and about 1/4 tsp. Rose Pearl Mica. Mix thoroughly.

Use one hand to spritz the mixture with the witch hazel and the other to mix the ingredients. Once it feels similar to wet sand and holds its shape when squeezed, it’s ready to mold.

Firmly press the mixture into each cupcake mold cavity until full. Slightly mound and then smooth the top of each cupcake with your fingers. Set aside to harden. Note: This project was originally made with a Cupcake Silicone Mold, which was discontinued.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.

With the hand or stand mixer, blend together 2 ounces of meringue powder and 1.5 ounces of distilled water until smooth and clump free. Add 4 oz. of powdered sugar, 1 teaspoon of cream of tartar, and 2 ounces of avocado oil. Mix together.

Add 6 ounces of SLSA and use a spatula to fold it in. Be very careful - it can be irritating if inhaled. Once it's mostly incorporated, mix with the electric mixer on low and gradually increase the speed. 

Using your dropper, add 7 mL of Sweet Nectar and Hibiscus Fragrance Oil and about 1/4 tsp. Rose Pearl Mica. Mix with the electric mixer until you get a smooth but stiff frosting. You can add more water or powdered sugar to adjust the consistency as necessary.

Cut about ½” off the tip of the frosting bag and place the 1M Frosting Tip inside. Fill the frosting bag and squeeze any air pockets out from the top. Wipe any loose powder off the top of the cupcake and frost each one.

Sprinkle a pinch of the glitter on top of the frosting as desired. Set them aside in the mold and allow them to dry for at least 3-4 hours or overnight.

Carefully remove the cupcakes from the mold. To use, drop one into a hot bath and enjoy.