# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk
→ Buttercream Frosting
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered (confectioners') sugar, sifted
11 - 2 tablespoons milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of fine salt
→ Fondant Caps
14 - 7 oz black fondant
15 - 3.5 oz gold fondant
16 - Edible gold dust, optional
17 - 1 tablespoon cornstarch, for dusting
18 - Edible adhesive or a few drops of water
# How to Prepare:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with liners; position the racks so heat circulates evenly.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder and salt to ensure even leavening.
03 - In a separate bowl, beat 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 between additions, then mix in the vanilla until homogeneous.
05 - Add the dry mixture to the butter mixture in three additions, alternating with the milk and beginning and ending with the dry ingredients; mix just until combined to avoid overworking the batter.
06 - Divide the batter evenly among the 12 liners (about two-thirds full) and bake 18–20 minutes, or until a toothpick inserted in the center comes out clean; transfer to a wire rack to cool completely.
07 - Beat the softened butter, sifted powdered sugar, milk, vanilla and a pinch of salt on low then medium speed until the frosting is smooth and light, adjusting milk for desired piping consistency.
08 - Pipe or spread the buttercream onto fully cooled cakes, creating a stable surface for the fondant caps.
09 - Dust your work surface with cornstarch, roll the black fondant thin and cut twelve 1 1/2-inch squares for the mortarboard tops, keeping edges crisp for a neat appearance.
10 - Roll twelve small balls of black fondant and flatten each slightly for the cap base; attach a square top to each base with a touch of edible adhesive or water. Form thin ropes from gold fondant for tassels, attach to each cap and add a tiny gold button; dust with edible gold for shine if desired.
11 - Place one fondant cap on each frosted cake, allow the buttercream to set briefly so the caps sit securely, then serve or store as directed.
