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Peppermint Cocoa Marshmallow Cupcakes Recipe
Author: Wholesale Supplies Plus
Wednesday, October 8, 2014

You will be tempted to eat these when you smell the delicious peppermint soap with cocoa powder and marshmallow topping.  These will make great party favors or a nice addition to your holiday product line.  



Watch Video Of This Recipe

Wholesale Supplies Plus is not responsible for the products you create from our supplies.
You alone are responsible for product and recipe testing to ensure compatibility and safety.


Project Level: Moderate
Estimated Time: 2 Hours
Yield: 12 Cupcakes

Ingredients

  •  33.5 oz. Premium Extra Clear MP Soap Base - 2 lb Tray
  •  9.5 oz. Premium Ultra White MP Soap Base - 2 lb Tray
  •  1.0 oz. Peppermint Candy Fragrance Oil 200
  •  2-3 Teaspoon(s) Cocoa Powder
  •  8 oz. Foaming Bath Whip
  •  1.0 oz. Glycerin - Natural
  •  1.5 oz. Palm Kernel Flakes - 102º Melt
  •  1/8 Piece(s) Matte Americana Red Soap Color Blocks
  •  12 Piece(s) Cupcake Round Silicone Molds
  •  1 Teaspoon(s) Iridescent Super Sparkle Glitter

Equipment

  •  Mini Mixer - Cordless
  •  Microwave
  •  2  Microwave-Safe Measuring Cup (32 oz.)
  •  Straight Soap Cutter
  •  Thermometer - Infrared, Dual Laser
  •  Scale - Digital Display (Professional)
  •  Small Glass Bowl
  •  Hand Mixer
  •  Spatula
  •  Mixing Spoon
  •  3  Beaker - Natural Polypropylene
  •  Cookie Sheet
  •  Spray Bottle with Rubbing Alcohol
  •  12 Piece(s) Premium Crystal Clear Cello Bags (3.5"x2"x7.5")
  •  White Curling Ribbon
  •  Red Curling Ribbon

INCI Ingredient Label: CUPCAKE: Sorbitol, Propylene Glycol, Sodium Laureth Sulfate, Stearic Acid, Myristic Acid, Water, Sodium Hydroxide, Sodium Cocoyl Isethionate, Cocoa Powder, Fragrances. FROSTING: Sorbitol, Propylene Glycol, Glycerin, Water, Sodium Laureth Sulfate, Sodium Cocoyl Isethionate, Stearic Acid, Lauric Acid, Sodium Hydroxide, Palm Kernel Oil, Sodium Chloride, Titanium Dioxide, Diazolidinyl Urea, Iodopropynyl Butylcarbamate, Fragrance, Iron Oxides, Polyethylene Terephthalate, Acrylates Copolymer.

Recipe Directions

NOTE: If you are making these products for sale, good manufacturing practices recommend you wear a hairnet, gloves and a mask.  We also recommend a clean apron and workspace.
  1. Lay out all 12 silicone cupcake liners on a cookie sheet and set aside.
  2. To large microwave-safe measuring cup, add 32 oz. cut up clear soap. Heat in microwave in 30 second increments until melted. 
  3. To plastic beaker, add cocoa powder. Pour in enough melted soap to cover. Using a mini-mixer, blend until powder is completely mixed into soap. Pour back into larger melted soap and stir well. 
  4. Add 0.25 oz. Peppermint Candy fragrance oil and mix in.  
  5. Carefully pour into the 12 cupcake molds and let soap set up. Remove the silicone cupcake liners when set.  Keep four liners and set the rest aside.
  6. To plastic beaker, add 1.5 oz. of cut up white soap base and heat in microwave in 15 second increments until melted.  Divide soap between the four cupcake liners. Let harden.
  7. To plastic beaker, add 1.5 oz. of cut up clear soap along with 1/8 cube of red color block. Heat in microwave in 15 second increments just until melted.
  8. When soap has cooled to 130°F, spritz tops of white soap generously wih alcohol, then pour red soap on top.  Let harden.  Remove and cut up into small peppermint candy pieces. Set aside.
  9. For Topping: To large microwave-safe measuring cup, add 8 oz. of cut up white soap. Heat in microwave in 30 second increments until melted.
  10. To microwave-safe container, add 1 oz. glycerin and 1.5 oz. Palm Kernel Flakes. Heat in microwave until completely melted. 
  11. To melted soap, add 8 oz. of Foaming Bath Whip and gently stir in. 
  12. On slow speed, start mixing with hand mixer. It is best to use a deep bowl as the soap will splatter very easily. Slowly add the glycerin/palm kernel mixture and continue mixing.
  13. Turn off mixture and add 0.75 oz. of fragrance oil. Continue mixing until frosting becomes whippy but not too hard.   
  14. Spoon marshmallow topping onto the top of each cupcake, making it look like whipped cream. DO NOT SPRITZ.
  15. Add peppermint candy pieces by gently pushing into the frosting on top. Sprinkle with Iridescent Sparkle Giltter to finish off the cupcakes.   
  16. Let product sit for at least 24 hours to completely harden frosting. 
  17. Package in cello bags and tie with curling ribbons.
  18. Label product accordingly. Be sure to put "NOT EDIBLE" on label.
To Use: Lather onto wet skin and rinse with warm water. Keep out of eyes.  





  Questions & Answers (4)


 
 
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