# Ingredient List:
→ 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
# How to Prepare:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar until light and fluffy using an electric mixer.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Incorporate pure vanilla extract.
05 - Alternately add flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix briefly after each addition until just blended.
06 - Transfer batter evenly into prepared cupcake liners. Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean. Cool fully on a wire rack.
07 - Beat unsalted butter until creamy. Gradually add powdered sugar, then milk, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
08 - Pipe or spread buttercream onto cooled cupcakes using a piping bag or spatula.
09 - Roll black fondant to 1/8 inch thickness. Cut 12 squares each about 1 inch across for cap tops. Shape and flatten 12 small balls for the cap bases. Attach squares to bases with a dab of water.
10 - Roll thin ropes of yellow fondant or use yellow licorice strings for tassels. Fix tassels to center of each cap with a touch of water.
11 - Place fondant graduation caps gently atop each frosted cupcake.
