# What You 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 assembling
# 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 blended.
03 - In a large bowl, beat softened butter and granulated sugar using an electric mixer until the mixture is light and creamy. Incorporate eggs one at a time, beating well after each addition. Blend in pure vanilla extract.
04 - Alternately add dry mixture and whole milk to the butter mixture, starting and finishing with the dry ingredients. Mix gently until just combined, avoiding overmixing.
05 - Divide the batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center emerges clean. Remove from oven and cool completely on a wire rack.
06 - Beat unsalted butter until creamy. Slowly incorporate sifted powdered sugar, then add milk, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
07 - Apply buttercream frosting to cooled cupcakes with a piping bag or spreader, ensuring a smooth and even layer.
08 - Roll out black fondant to 1/8 inch thickness. Cut twelve small squares, each about 1 inch wide, for cap tops. Shape small fondant balls for cap bases. Attach each square to a base using a dab of water.
09 - Roll thin ropes of yellow fondant or use yellow licorice strings for tassels. Affix a tassel to the center of each graduation cap using a touch of water.
10 - Gently position a fondant graduation cap atop each frosted cupcake, securing with light pressure.
