# What You'll Need:
→ 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 (for tassels)
16 - 1 tablespoon water (for sticking fondant pieces)
# How to Prepare:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until pale and fluffy. Incorporate eggs one at a time, mixing thoroughly after each. Blend in pure vanilla extract.
04 - Alternately add dry mixture and whole milk to butter mixture, beginning and ending with dry. Stir until just combined; avoid overmixing.
05 - Divide batter evenly among prepared liners. Bake for 18-20 minutes, or until a toothpick inserted in the center emerges clean. Transfer cupcakes to wire rack and allow to cool completely.
06 - Beat softened unsalted butter until creamy. Gradually add sifted powdered sugar, followed by milk, vanilla extract, and a pinch of salt. Beat until smooth and airy.
07 - Pipe or spread buttercream onto fully cooled cupcakes.
08 - Roll out black fondant to 1/8-inch thickness. Cut 12 squares, each approximately 1 inch wide, for cap tops. Shape 12 small balls for cap bases. Using water, affix cap squares atop bases.
09 - Roll thin ropes of yellow fondant or use yellow licorice strings. Attach tassels to the center of each cap with a dab of water.
10 - Gently place fondant graduation caps atop each buttercream-frosted cupcake.
