Coral Kaolin Cupcake Soaps: Sweetly scented cold process soaps tinted with Coral Kaolin Clay
The latest contribution from our resident soap expert, Kelly Owens, has us craving sweet bakery desserts and delicate buttercream frosting. Kelly’s gorgeous cupcake soaps are made with moisturizing mango, cocoa, and aloe vera butters, and a blend of coconut and olive oil. The bright peachy pink color of the soap’s frosting comes from our Coral Kaolin Clay.
After recently testing all of our clays in cold process soap, one color was a standout and really inspired me. Our Coral Clay stayed so vibrant and true. I knew it had to be made into a soap cupcake! It reminded me of warm weather days home with my children filled with fun, juicy ripe fruit and rainbow sprinkled desserts.
Kelly used our Mango Sorbet Fragrance Oil to scent her cupcake soaps. If you prefer an all-natural aroma, try using your favorite blend of Essential Oils instead. A combination of citrus and ginger oils would be lovely! Another easy way to make this recipe your own is to use a different combination of Jojoba Wax Beads. Our Jojoba Wax Bead Sampler makes playing with colors easy!
Coral Kaolin Cupcake Soaps
Yields approximately 8 cupcake soaps.
- 6 ounces Coconut Oil, RBD
- 9 ounces Olive Oil (Grade A)
- 4 ounces Mango Butter
- 2 ounces Aloe Vera Butter
- 1 ounces Castor Oil
- 2 ounces Cocoa Butter
- 1.25 ounces Mango Sorbet Fragrance Oil
- 2 rounded teaspoons Coral Kaolin Clay
- 3.6 ounces Sodium Hydroxide (6% superfat)
- 9 ounces Distilled Water
- 1 teaspoon Yellow Jojoba Wax Beads
- 1 teaspoon Green Jojoba Wax Beads
- 1 teaspoon Red Jojoba Wax Beads
- 1 teaspoon Sierra Blue Jojoba Wax Beads
- 1 teaspoon Sweet Honey Jojoba Wax Beads
- If you are new to soap making or would like a refresher, please check out our tutorial, How to Make Cold Process Soap.
- Before getting started, prepare cupcake pans with liners or have your silicone cupcake molds on hand. Mix 1 teaspoon of each color of jojoba beads. Set aside.
- Measure your distilled water and place in stainless steel pot or large plastic pitcher with very thick walls.
- Measure and add lye to water and stir for 1-2 minutes, or until completely dissolved. Let mixture cool down to about 100 F.
- Measure mango butter, cocoa butter, aloe butter and coconut oil and melt in double-boiler. Add olive, peach kernel oil, and castor oil.
- Combine lye water and fats, then stir or stick blend until mixture reaches thin trace.
- Add fragrance oil (please note that Mango Sorbet Fragrance Oil sets up a little quicker than usual, which is a plus for this formulation and piping the tops).
- Separate 1/3 of the mixture and add the coral clay. Mix well and then let set up for about 15 – 20, stirring and checking periodically. Put this portion aside for now.
- Pour the remaining soap into prepared cupcake liners or a cupcake silicone mold. (I purposely left the bottom portion uncolored so the Coral Clay can really shine.)
- Go back to the soap mixture with clay ‘topping’ and give a stir. The mixture should be firm enough and no longer fall off the whisk or spatula. You can speed this process up by mixing with a stick blender, if needed.
- When it’s ready, spoon into a pastry bag with pastry tip and start piping your tops! It’s the same principle as piping real frosting. For tips on how to do this, check out this link from Wilton: How to Pipe a Cupcake.
- Sprinkle each cupcake with a few pinches of the mixed jojoba beads.
- After about 24 hours, you can remove the cupcake liners or from silicone mold. Let cure for about 4 weeks before using.