# Ingredient List:
→ Cupcake batter
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon fine salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk, room temperature
→ Buttercream
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2 tablespoons milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of fine salt
→ Fondant caps and decoration
14 - 7.1 ounces black fondant
15 - 3.5 ounces gold fondant
16 - Edible gold dust (optional)
17 - 1 tablespoon cornstarch, for dusting
18 - Edible adhesive or a small amount of water
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with liners and set aside.
02 - In a medium bowl whisk together the flour, baking powder and salt until evenly blended.
03 - In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add the eggs one at a time, mixing to incorporate after each addition, then beat in the vanilla extract until smooth.
05 - Add the dry ingredients 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 prepared liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
07 - Beat the softened butter until smooth, then gradually add the sifted powdered sugar. Add the milk, vanilla and a pinch of salt and continue beating until the frosting is smooth and airy. Adjust consistency with a teaspoon of milk if needed.
08 - When cupcakes are completely cool, pipe or spread the buttercream onto each cupcake using a piping bag or an offset spatula.
09 - Dust your work surface with cornstarch. Roll the black fondant to an even thickness and cut twelve squares approximately 1 1/2 inches across for the mortarboard tops. Roll twelve small balls of black fondant and flatten slightly to form the cap bases. Attach each square to a base with a smear of edible adhesive or water.
10 - Roll the gold fondant into thin ropes to form tassels, attaching one to each cap and adding a tiny gold button where the tassel meets the square. Brush with edible gold dust if desired. Place a finished cap atop each frosted cupcake and serve.
