# What You'll Need:
→ Cupcake Base
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
# Method:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - Add the dry ingredients and milk alternately to the butter mixture, starting and ending with dry ingredients. Mix until the batter is just combined.
05 - Divide batter evenly among prepared liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
06 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt. Continue beating until the frosting is smooth and fluffy.
07 - Pipe or spread the buttercream onto cooled cupcakes.
08 - Roll out black fondant to 1/8 inch thickness. Cut twelve 1-inch squares for the cap tops. Shape small balls and flatten them for cap bases. Attach squares to bases with a dab of water.
09 - Roll thin ropes from yellow fondant or use yellow licorice strings for tassels. Fix tassels to the center of each cap with a touch of water.
10 - Place completed fondant graduation caps gently atop the frosted cupcakes.
