# Needed ingredients:
→ Cupcake batter
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 unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of fine salt
→ Fondant decorations
14 - 7.1 ounces black fondant (approximately 200 g)
15 - 3.5 ounces gold fondant (approximately 100 g)
16 - Edible gold dust, optional
17 - 1 tablespoon cornstarch, for dusting the surface
18 - Edible adhesive or a small amount of water
# How to make it:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with liners; set aside.
02 - Whisk the all-purpose flour, baking powder, and salt in a medium bowl until evenly distributed.
03 - In a separate bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, scraping the bowl after each addition, then mix in the vanilla extract until homogeneous.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients; mix until just combined to avoid overworking the batter.
06 - Divide the batter evenly among the prepared liners (about two-thirds full) and 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, followed by the milk, vanilla, and a pinch of salt; continue beating until the frosting is light and spreadable.
08 - Using a piping bag or an offset spatula, pipe or spread an even layer of buttercream onto each cooled cupcake.
09 - Dust the work surface with cornstarch, roll out the black fondant, and cut twelve small squares approximately 1 1/2 inches across; shape twelve small flattened rounds from the black fondant for the cap bases and gently attach each square to a base with a touch of edible adhesive or water.
10 - Roll the gold fondant into thin ropes to form tassels, attach one to each cap, add a tiny gold ball as the button, brush with edible gold dust if desired, then place a finished cap atop each frosted cupcake and serve.
