# What You 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, for assembling fondant pieces
# How To Make It:
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 until evenly mixed.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Incorporate pure vanilla extract.
04 - Alternately add dry ingredients and whole milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined, avoiding overmixing.
05 - Divide cupcake batter evenly among prepared liners. Bake for 18–20 minutes, or until a toothpick inserted in the center returns clean. Remove from oven and cool completely on a wire rack.
06 - Beat unsalted butter until creamy. Gradually blend in powdered sugar, then add milk, vanilla extract, and a pinch of salt. Beat until frosting is smooth and fluffy.
07 - Pipe or spread buttercream frosting over cooled cupcakes using a piping bag or spatula.
08 - Roll out black fondant to 1/8 inch thickness. Cut twelve 1-inch squares for cap tops. Shape small balls for bases. Attach squares to bases with a dab of water.
09 - Roll thin ropes from yellow fondant or cut yellow licorice strings into tassel shapes. Affix tassels to the center of each cap with a touch of water.
10 - Position fondant graduation caps gently atop each buttercream-frosted cupcake.
