# What You’ll Need:
→ Cupcakes
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 (1 stick) 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
09 - 1 cup (2 sticks) unsalted butter, softened
10 - 3 cups sifted powdered sugar
11 - 2 tablespoons milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of fine salt
→ Fondant caps
14 - 7.1 ounces black fondant (by weight)
15 - 3.5 ounces gold fondant (by weight)
16 - Edible gold dust, optional
17 - 1 tablespoon cornstarch, for dusting
18 - Edible adhesive or a small amount of water
# Directions:
01 - Set the oven to 350°F. Line a 12-cup muffin tin with liners and position a rack in the center of the oven.
02 - Whisk together the all-purpose flour, baking powder and salt in a medium bowl until evenly distributed.
03 - In a separate bowl, beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
04 - Add the eggs one at a time, beating briefly after each addition, then mix in the vanilla extract until combined.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients; mix just until incorporated to avoid overworking the batter.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake 18–20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely.
07 - Beat the softened butter until smooth, then gradually add the sifted powdered sugar. Add the milk, vanilla and salt and continue beating until the buttercream is light, smooth and pipeable.
08 - Pipe or spread the buttercream onto cooled cupcakes using a piping bag or offset spatula, creating a stable platform for the fondant caps.
09 - Dust the work surface lightly with cornstarch. Roll the black fondant to a uniform thickness and cut twelve 1 1/2-inch squares for the mortarboard tops. Shape twelve small black fondant balls, flatten slightly for the cap base, and attach each square to a base with a small amount of edible adhesive or water.
10 - Roll the gold fondant into thin ropes to form tassels, attach one to each cap, and add a tiny gold ball at the center. Optionally brush caps with edible gold dust for shine. Place one cap atop each frosted cupcake just before serving.
