# List of Ingredients:
→ 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 fondant — 7 oz
15 - Gold fondant — 3.5 oz
16 - Edible gold dust — optional, to finish
17 - Cornstarch for rolling — 1 tablespoon
18 - Edible adhesive or water — as needed
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with liners and set aside.
02 - In a medium bowl whisk together the flour, baking powder and salt until evenly blended.
03 - In a separate large bowl, cream the softened butter and granulated sugar with an electric mixer until pale and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, scraping the bowl after each addition, then mix in the vanilla extract until combined.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry. Mix until just combined; avoid overmixing.
06 - Divide batter evenly among the prepared liners (about 2–3 tablespoons per cup) and bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a rack and cool completely.
07 - Beat the softened butter until smooth, then gradually add the sifted powdered sugar. Add milk, vanilla and a pinch of salt and beat until light and fluffy. Adjust texture with a little more milk or sugar if needed.
08 - Pipe or spread the buttercream onto the cooled cupcakes using a piping bag or offset spatula to create a stable surface for the caps.
09 - Dust the work surface with cornstarch. Roll out the black fondant and cut twelve 1 1/2-inch (approximately) squares for the mortarboard tops. Roll twelve small balls of black fondant and flatten slightly to form the base; attach each square to a base with a dab of water or edible adhesive.
10 - Roll gold fondant into thin ropes to form tassels; attach one to each cap and add a tiny gold ball for the center button. Brush with edible gold dust for extra shine if desired. Place a finished cap on each frosted cupcake and serve.
