# Components:
→ For the Cupcakes
01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup (113 g) unsalted butter, softened
05 - 1 cup (200 g) granulated sugar
06 - 2 large eggs
07 - 2 tsp vanilla extract
08 - 1/2 cup (120 ml) whole milk
→ For the Buttercream Frosting
09 - 1 cup (226 g) unsalted butter, softened
10 - 3 cups (375 g) powdered sugar, sifted
11 - 2 tbsp milk
12 - 1 tsp vanilla extract
13 - Pinch of salt
→ For the Fondant Caps
14 - 200 g black fondant
15 - 100 g gold fondant
16 - Edible gold dust (optional)
17 - 1 tbsp cornstarch (for rolling)
18 - Edible adhesive or water
# Directions:
01 - Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a bowl, whisk together flour, baking powder, and salt.
03 - In another bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then add vanilla.
04 - Gradually add the dry ingredients to the wet, alternating with milk. Mix until just combined.
05 - Divide the batter evenly among liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
06 - For the buttercream, beat together butter, powdered sugar, milk, vanilla, and salt until smooth and fluffy. Pipe or spread onto cooled cupcakes.
07 - To make fondant caps, roll out black fondant on a cornstarch-dusted surface. Cut 12 small squares (about 1.5 in/4 cm each) for the tops.
08 - Roll 12 small balls of black fondant for cap bases; flatten slightly. Attach a square to each ball using edible adhesive or a dab of water.
09 - For tassels, roll out gold fondant into thin ropes. Attach a rope to each cap, then add a tiny ball for the button. Use gold dust for extra shine.
10 - Place a fondant cap on each frosted cupcake and serve.
