# 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 attaching fondant pieces
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly mixed.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar until light and fluffy using an electric mixer.
04 - Add eggs one at a time, beating well after each addition. Incorporate vanilla extract into the mixture.
05 - Alternately add the dry mixture and milk to the batter, beginning and ending with the dry ingredients. Stir until just combined.
06 - Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
07 - Beat unsalted butter until creamy, then gradually add powdered sugar. Mix in milk, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
08 - Pipe or spread buttercream frosting onto each cooled cupcake.
09 - Roll out black fondant to 1/8 inch thickness. Cut twelve 1-inch squares for cap tops. Form small balls for each base. Attach cap squares to bases using a dab of water.
10 - Roll thin ropes of yellow fondant or use yellow licorice strings for the tassels. Attach tassels to the center of each cap using a touch of water.
11 - Place the fondant graduation caps gently on top of each buttercream-frosted cupcake.
