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Peppermint Cocoa Marshmallow Cupcakes Recipe

Yield: 12 Cupcakes   |  Est. Time: 2 Hours  |  Level: Moderate

About This Recipe:
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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.  


Shopping List:
Buy Recipe As A Kit
(2) 2 lb Premium Extra Clear MP Soap Base - 2 lb Tray

(1) 2 lb Premium Ultra White MP Soap Base - 2 lb Tray

(1) 1 lb (single jar) Foaming Bath Whip

(1) 2 oz Glycerin - Natural

(1) 2 oz Myristyl Myristate

(1) 1 Block Matte Americana Red Soap Color Blocks

(1) 1 Pack Cupcake Round Silicone Molds

(1) 2 oz Cocoa Powder

(1) 2 fl. oz Peppermint Candy Fragrance Oil 200

(1) 2.5 gm Bag Traditional - Iridescent Super Sparkle Glitter

(3) 1 Piece Beaker - Natural Polypropylene

(1) 1 Bottle 02 oz Clear Round Bullet Plastic Bottle 20/410

(1) 1 Piece 20/410 Natural Ribbed Sprayer Top - Clear Cap

(1) 1 Set Mini Mixer - Cordless

(1) 2 Piece Gloves Vinyl (Medium) - Low Powder

(1) 1 Each Hairnets - 21 inch Disposable

(1) 1 Piece Mask - Basic Procedures

(1) 0.008 Spool (4 Yds) White Curling Ribbon

(1) 0.008 Spool (4 Yds) Red Curling Ribbon

(12) 1 Piece Premium Crystal Clear Cello Bags (3.5"x2"x7.5")


Recipe Ingredients:
Measure ingredients with a scale or precise measuring tool.



Equipment From Home:
• (1) Microwave
• (2) Microwave-Safe Measuring Cup (32 oz.)
• (1) Soap Cutter with Cutting Mat
• (1) Thermometer
• (1) Scale - Digital Display
• (1) Microwave-Safe Measuring Cup (8 oz.)
• (1) Hand Mixer
• (1) Spatula
• (1) Mixing Spoon
• (1) Cookie Sheet
• (1) Rubbing Alcohol - 99%


Recipe Disclaimer:
We are not responsible for the products you create from our supplies.

You alone are responsible for product and recipe testing to
ensure compatibility and safety.




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 intervals 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 intervals 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 intervals 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 intervals until melted.
  10. To melted soap, add 8 oz. of Foaming Bath Whip and gently stir in.
  11. To microwave-safe container, add 1 oz. glycerin and 1.5 oz. Myristyl Myristate. Heat in microwave until just melted. 
  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 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.  Can be placed in refrigerator to cool and thicken, if necessary. 
  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.  
NOTE: On 3/28/19, Myristyl Myristate was substituted for Palm Kernel Flakes in frosting recipe.

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, Myristyl Myristate, Sodium Chloride, Titanium Dioxide, Diazolidinyl Urea, Iodopropynyl Butylcarbamate, Fragrance, Iron Oxides, Polyethylene Terephthalate, Acrylates Copolymer.



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