# Components:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Fondant Graduation Caps
14 - 4 ounces black fondant
15 - 2 ounces yellow fondant or yellow licorice strings
16 - 1 tablespoon water
# Preparation Steps:
01 - Preheat oven to 350°F. Arrange cupcake liners in a 12-cup muffin tin.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add dry ingredients and milk to the creamed mixture, starting and ending with dry ingredients. Stir until just combined.
06 - Divide batter evenly among liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
07 - Beat butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Beat until smooth and fluffy.
08 - Pipe or spread buttercream onto cooled cupcakes.
09 - Roll black fondant to 1/8 inch thick and cut 12 squares, each approximately 1 inch wide. Shape small balls for the cap base. Attach square tops to bases with a dab of water.
10 - Roll yellow fondant into thin ropes or use yellow licorice strings for tassels. Secure tassels to the center of each cap with a touch of water.
11 - Place a fondant graduation cap gently on top of each buttercream-frosted cupcake.
