# 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 unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons vanilla extract
08 - 1/2 cup whole milk
→ Buttercream
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Pinch of fine salt
→ Fondant caps
14 - 7 oz black fondant
15 - 3.5 oz gold fondant
16 - Edible gold dust (optional)
17 - 1 tablespoon cornstarch, for dusting
18 - Edible adhesive or water
# How to Make It:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with liners; set aside.
02 - Whisk together the flour, baking powder and salt in a medium bowl until evenly distributed.
03 - In a separate bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy; beat in the eggs one at a time, then stir in the vanilla.
04 - Add the dry mixture to the creamed mixture in three additions, alternating with the milk and mixing just until combined; avoid overmixing.
05 - Divide the batter evenly among the prepared liners and bake 18–20 minutes, or until a toothpick inserted into the center comes out clean.
06 - Remove cupcakes from the tin, cool on a wire rack until completely cooled before frosting to prevent melting.
07 - Beat the softened butter, sifted powdered sugar, milk, vanilla and a pinch of salt on medium speed until smooth and aerated; adjust texture with a teaspoon of milk if needed.
08 - Pipe or spread the buttercream onto cooled cupcakes using a piping bag or an offset spatula, creating a stable surface for the fondant caps.
09 - Dust a work surface lightly with cornstarch, roll out the black fondant and cut twelve 1 1/2-inch square tops using a square cutter or knife.
10 - Roll twelve small balls of black fondant and flatten each slightly to form the cap base; attach a square top to each base using a small amount of edible adhesive or water.
11 - Roll the gold fondant into thin ropes to form tassels, attach one tassel to each cap and add a tiny gold ball for the center; brush with edible gold dust for extra shine if desired.
12 - Place one fondant cap on each frosted cupcake, serve immediately or store finished cupcakes in an airtight container at room temperature for up to 24 hours.
