# What You’ll Need:
→ Cupcake batter
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon 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 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. Line a 12-cup muffin tin with paper liners and set aside.
02 - Whisk together the flour, baking powder and salt in a medium bowl until evenly distributed.
03 - Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until combined.
05 - With the mixer on low, add the dry ingredients in three additions, alternating with the milk (begin and end with the dry ingredients), mixing just until combined to avoid overworking the batter.
06 - Divide the batter evenly among the prepared liners and bake for 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 on medium speed until smooth, then gradually add the sifted powdered sugar. Add the milk, vanilla and a pinch of salt and beat until light and fluffy and spreadable.
08 - Using a piping bag or a knife, apply the buttercream to the cooled cupcakes in a smooth, even layer suitable to support the fondant cap.
09 - Lightly dust a work surface with cornstarch. Roll the black fondant and cut twelve small squares about 1 1/2 inches (for each cap top).
10 - Roll the black fondant into twelve small balls and flatten each slightly to form the cap base. Attach a square top to each base with a small amount of edible adhesive or water.
11 - Roll the gold fondant into thin ropes to form tassels, attach one to each cap and add a tiny gold ball to the center. Optionally brush caps with edible gold dust for extra sheen.
12 - Place one fondant cap onto each frosted cupcake, arrange on a platter and serve at room temperature.
