Rainbow Cupcakes! Make these Rainbow Ruffle Cupcakes to match our Rainbow Ruffle Cakepops

Hello and welcome to Cupcake Addiction's Rainbow Ruffle Cupcake Tutorial where I'll be showing you how to make this absolutely stunning rainbow ruffle cupcake. Tools and equipment that we will be using today: I've got a little shaker filled with some cornflour or cornstarch. You can also use icing sugar. I've got a cupcake ready to ice. I've got a little bit of perfectly pipeable buttercream frosting. We do have a great tutorial for that frosting on our channel if you'd like to check it out And I've also got some modeling chocolate. I've used a double batch of modeling chocolate. We have a recipe and tutorial for modeling chocolate on our recipe and you can click here to go and view that tutorial. I've colored mine in all the colors of the rainbow so I've used pastel colors and I've used just the Wilton paste or Wilton gel colors. I've got red, orange, yellow, green, pink, blue and purple. I've got a butter knife A fondant roller, you can also use just a regular roller I've got a wooden skewer or a piece of (Inaudible 1:01) we sometimes call it. Now what you want... You can actually buy specialty cake decorator tools that are plastic that look like this. What you want is this part here. That's what we are going to use to make our ruffles. So get the thickest skewer that you can find and just make sure that it does have that nice point but it's really going to be this section here that we're going to use to make those ruffles. Otherwise you can get a proper ruffle tool if you're that way inclined. I've got a paintbrush. I've got a small circle cutter. You can also use the end of a piping tip or the back of a piping tip. And I've got just a little bit of water. Okay, so firstly we want to buttercream frost our cupcake. I'm just going to take some of that buttercream frosting and I'm just going to really roughly just pop it on. So just pushing it to the outsides here. I normally do stress not to go into the edges of your cupcake liner but for this one it really doesn't matter because you're going to have nice big ruffles over the sides anyway so don't be too fussy. You just want to get just a bit of a dome of a buttercream frosting or of ganache or whatever your frosting preference is. You can pop that out of the way. Alright, we're going to take our first color now. The first color is going to technically be the last color that you see so for me that's pink. And I'm using modeling chocolate today because there's going to be quite a lot of it on this cupcake and I don't want the taste of that much fondant. So I love modeling chocolate for a lot of reasons, one of them is because it doesn't dry out as quickly as fondant. It doesn't really dry out at all actually. And the other one is that taste. So I'm just going to roll that modeling chocolate into a bit of a ball and just flatten it out so there's a bit less rolling for me. Into a bit of corn flour that I've used to prepare the surface. And I'm just going to roll out a piece of modeling chocolate. Lots of rolling and lots of ruffling in this tutorial but the overall result is worth it. It's relatively simple but it is a time-consuming cupcake so a little bit of patience but big result. Okay, so just taking that knife, now we've got our rolled out piece of modeling chocolate. We just want to cut off a bit of a strip. So it doesn't have to be perfectly neat on either side really because we are going to ruffle it so it's going to be a little bit kind of messy. Don't pop it away yet just in case you run short, you can apply this in a couple of little pieces. Now to get this ruffle technique, what you want to do is you want to make sure that you've got a nice little amount of cornflour sort of either on your surface or on the back of the modeling chocolate. And I'm going to use as I've mentioned this point here, so just where it starts to curve down and that's going to be what I use to make my ruffle. So I'm holding it just off the bench with this hand and I'm just going to work. You can even just lay it on the bench. You can see there, you go forward and back. And as you go forward, it flattens it and as you come back, it ruffles it back up. So really it's quite simple. I actually love the skewers because they give a little bit of a textured effect as well which your frilling tools often don't. And you can see there as we're frilling, it it's actually forming a natural circle and it's stretching out a little bit. Don't worry if you do get any of these little rough edges or little tears or anything like that, one of the other bonuses of modeling chocolate is it's very very easy to repair and ruffles are supposed to be just a little bit messy. Alright, that's our first ruffle, ready to go. So you can see that up nice and close, absolutely beautiful, really really nice ruffle there. So we're going to take that one and just wrap it around that buttercream frosting. Alright, so see how I said, don't get rid of your excess modeling chocolate. I've come up just a little bit short there but I'm not at all worried. I'm just going to cut off a little bit more, and I think we'll cover that space and we'll just ruffle that and add it. So once again with my ruffling technique. And you can do these ruffles as large or as small as you like depending on how big you want the top of your cupcake to be. So it's all going to depend on how wide you cut them, just a little bit more ruffle there to add in extra ruffle if you need to, and this is also great for if any of your ruffles along and they stretch or they break off. A little bit of water just on either edge of the existing ruffle and just attach that new one. Perfect. Especially perfect on the bottom layer ruffle because it's going to be covered by all the other layers. Moving on to purple. I'm just going to repeat those steps and we're going to roll out our modeling chocolate and create another ruffle. Okay, so after about 10 minutes, I think, that's been of rolling and ruffling and sticking, it's time for our last color. So for the last ruffle, we're going to do exactly the same. A couple of things I do want to mention about modeling chocolate -- I'm working with it as opposed to fondant: As I mentioned, the taste is a lot better but I make my modeling chocolate always the day before and I prefer to color it the day before I use it as well. It just gives it a little bit of time for that color to settle. When you color modeling chocolate, you do, you knead it quite a bit and the warmth of your hands start to melt it down a little bit. So it's just nice to either pop it in the fridge for say an hour and just let it firm up again or leave it to sit overnight. And as it sits, it will just firm back up and become nice and easy to work with. Now for my last ruffle, I want it to be quite thin so I'm just going to cut it a little bit thinner than those last ones. So it's exciting when you get down to the last ruffle. If you find that your skewer or your modeling tool is sticking like that to the modeling chocolate, it's probably just getting a little bit of modeling chocolate stuck in the end of it there. So you can either give it a good wipe off or a good clean or you can just get a fresh one. Up to you. I like to try and make that last ruffle really nice and ruffly. You can go back over your ruffles if you're not happy with how they've turned out. You don't have to go just once forward and once back. So the last ruffle goes on just the same as all of our other ones. If you love our tutorials, make sure that you subscribe to our channel. We upload several times a week and we love to keep you up to date on what's going on in the world of cake and cake pop decorating. [Just] take another little bit of that already rolled out modeling chocolate. And to finish it off, we're just going to place a circle on top. So just cut with your circle cutter or the end of your piping tip. Little bit of a circle. We'll ruffle that circle. You can also see here, my hands are starting to get quite warm because I've been ruffling and I'm sitting under hot lights at the moment. So if you find that happens go and run your hands under some cold water and just let them cool down a little bit. Alright, so that's our last little circle ruffle. I'm just going to neaten it up a little bit around the edges. Try not to handle the modeling chocolate too much either because it is chocolate so it will start to melt. So like fondant, it doesn't dry out like fondant, but it will melt which fondant doesn't. A little bit more water on the top and just stick that last ruffle on. Now from here, just to finish up our beautiful cupcake, I'm going to take that skewer or that modeling tool and I'm just going to use the point of it just to really make some nice, nice ruffles there and just sort of stand the ruffles out, make them look really nice and pronounced. And you'll find, they've all started just folding down a little bit just because we kind of stuck them on as we're going so just give them a nice little lift up so that they're ruffling up rather than ruffling down. You can adjust the size of your ruffle cupcake just by how big you cut those individual ruffles, so you see this one here's quite large, makes a nice big statement. Otherwise, you can obviously go a bit smaller. With this last layer, I'm also just bringing it in a little bit just so that it all sits nice and neatly. But you can see there, modeling chocolate doesn't set hard like fondant but it will set it will come back to sort of a firm. But if you use the heat of your hand it is still workable. So that's actually going to set but when you bite into it it's not going to crack and break. It's going to be just like normal chocolate. So there you have your completed absolutely stunning rainbow ruffle cupcake -- beautiful with any of our other great rainbow items. And I think you'll agree, an absolute stunner. Thanks very much for watching.