# 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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk flour, baking powder, and salt together.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Alternately add dry ingredients and milk to the butter mixture, starting and finishing with dry ingredients. Mix until just combined.
05 - Divide batter evenly into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center emerges clean. Cool cupcakes completely on a wire rack.
06 - Beat butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Continue beating until smooth and fluffy.
07 - Pipe or spread buttercream onto cooled cupcakes.
08 - Roll black fondant to 1/8 inch thickness. Cut twelve 1-inch squares for cap tops. Form small balls for cap bases. Attach squares to bases with a little water.
09 - Roll thin ropes of yellow fondant or use licorice strings for tassels. Attach to center of each cap with a touch of water.
10 - Gently place fondant caps atop each frosted cupcake.
