# Components:
→ Cupcakes
01 - All-purpose flour — 1 1/2 cups
02 - Baking powder — 1 1/2 teaspoons
03 - Salt — 1/4 teaspoon
04 - Unsalted butter, softened — 1/2 cup (1 stick)
05 - Granulated sugar — 1 cup
06 - Large eggs — 2
07 - Vanilla extract — 2 teaspoons
08 - Whole milk — 1/2 cup
→ Buttercream Frosting
09 - Unsalted butter, softened — 1 cup (2 sticks)
10 - Powdered sugar, sifted — 3 cups
11 - Milk — 2 tablespoons
12 - Vanilla extract — 1 teaspoon
13 - Salt — pinch
→ Fondant caps
14 - Black ready-to-roll fondant — 7 oz
15 - Gold ready-to-roll fondant — 3.5 oz
16 - Edible gold dust — as needed
17 - Cornstarch for rolling — 1 tablespoon
18 - Edible adhesive or water — as needed
# Method:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with liners; set aside.
02 - Whisk together flour, baking powder and salt in a medium bowl until evenly distributed.
03 - Using an electric mixer, cream the softened butter and granulated sugar on medium speed until pale and light, about 3–4 minutes.
04 - Add eggs one at a time, beating after each addition, then mix in the vanilla until combined.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the milk and beginning and ending with the dry ingredients; mix until just combined to avoid overworking.
06 - Divide batter evenly among the prepared liners and bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
07 - Beat softened butter until smooth, then gradually add sifted powdered sugar, milk, vanilla and a pinch of salt. Beat on medium-high until light, fluffy and spreadable.
08 - Pipe or spread the buttercream onto fully cooled cupcakes using a piping bag or offset spatula.
09 - Dust work surface with cornstarch. Roll black fondant and cut twelve 1 1/2-inch squares for the mortarboard tops. Shape twelve small black fondant discs for the bases, flatten slightly, and attach a square top to each base with a little edible adhesive or water.
10 - Form thin ropes from gold fondant to make tassels and attach one to each cap, adding a tiny gold button where the tassel meets the top. Optional: brush caps with edible gold dust for shine. Place a finished cap on each frosted cupcake and serve.
