# What You'll Need:
→ Cupcakes
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 for sticking fondant pieces
# Directions:
01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Combine flour, baking powder, and salt in a medium mixing bowl. Whisk to blend evenly.
03 - Beat butter and sugar together until the mixture becomes light and fluffy. Add eggs one at a time, incorporating well after each. Blend in vanilla extract.
04 - Alternately add dry mixture and milk to the beaten butter, starting and finishing with the dry ingredients. Mix just until combined; avoid overmixing.
05 - Divide batter evenly among muffin tin cups. Bake for 18-20 minutes, or until a toothpick tests clean in the center. Transfer to wire rack and cool completely.
06 - Beat butter until creamy. Gradually add powdered sugar, then milk, vanilla, and a pinch of salt. Mix until frosting is smooth and fluffy.
07 - Pipe or spread buttercream onto cooled cupcakes using a piping bag or spatula.
08 - Roll black fondant to 1/8 inch thick. Cut twelve 1-inch squares for the cap tops. Roll twelve small balls for the base of each cap. Attach squares to bases with a dab of water.
09 - Roll yellow fondant or licorice strings into thin ropes for tassels. Attach tassels to cap centers with a touch of water.
10 - Gently place the fondant graduation caps atop each frosted cupcake.
