Print

Perfect Graduation Cap Cupcakes

graduation cap cupcakes - featured image
Print Recipe

Delicious vanilla cupcakes topped with smooth homemade black fondant graduation caps and creamy black buttercream frosting, perfect for celebrations.

Ingredients

  • All-purpose flour – 1 ½ cups (190g / 6.7 oz)
  • Baking powder – 1 ½ teaspoons
  • Salt – ¼ teaspoon
  • Unsalted butter – ½ cup (113g / 4 oz), softened (room temperature)
  • Granulated sugar – 1 cup (200g / 7 oz)
  • Large eggs – 2, room temperature
  • Pure vanilla extract – 1 teaspoon
  • Whole milk – ½ cup (120ml / 4 fl oz) (can substitute almond milk for dairy-free)
  • Unsalted butter – 1 cup (227g / 8 oz), softened (for buttercream)
  • Powdered sugar – 3 cups (360g / 12.7 oz), sifted (for buttercream)
  • Vanilla extract – 1 teaspoon (for buttercream)
  • Milk – 2-3 tablespoons (30-45ml / 1-1.5 fl oz), adjust for consistency (for buttercream)
  • Black gel food coloring – a few drops (for buttercream and fondant)
  • Powdered sugar – 2 cups (240g / 8.5 oz), sifted (for fondant)
  • Gelatin powder – 1 teaspoon (for fondant)
  • Water – ¼ cup (60ml / 2 fl oz) (for fondant)
  • Glucose syrup or light corn syrup – 1 tablespoon (for fondant)
  • Glycerin – 1 teaspoon (optional, keeps fondant soft)
  • Lemon juice – 1 teaspoon (for fondant)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. For buttercream: Beat softened butter until creamy. Gradually add powdered sugar, vanilla, and milk. Add black gel food coloring drop by drop until deep black. Beat until fluffy and smooth.
  9. For fondant: Sprinkle gelatin over water and let bloom for 5 minutes. Heat gently until dissolved. Stir in glucose syrup, glycerin (optional), and lemon juice. Gradually add powdered sugar, mixing until pliable dough forms. Knead on powdered sugar-dusted surface until smooth. Add black gel coloring and knead until evenly colored.
  10. Roll fondant to ¼ inch (6mm) thickness. Cut 2-inch (5cm) squares for cap tops. Roll small fondant balls into thin rods for tassels and stems. Use a little water with a paintbrush to attach stems under the squares.
  11. Pipe or spread a small mound of black buttercream on each cupcake. Gently place fondant caps on top, pressing lightly to secure. Add tassels as desired. Let set for about 30 minutes before serving.

Notes

Use fresh ingredients and sift powdered sugar to avoid lumps. Bring eggs and butter to room temperature for best texture. Do not overmix batter to keep cupcakes fluffy. Let cupcakes cool completely before frosting and adding fondant to prevent melting and sliding. Fondant can be made a day ahead and stored wrapped tightly. Dust hands and surface with powdered sugar to prevent fondant sticking. If fondant cracks, dab with water to smooth.

Nutrition

Keywords: graduation cupcakes, fondant cupcakes, vanilla cupcakes, celebration dessert, homemade fondant, buttercream frosting, party cupcakes

Find it online: https://tomyumy.com/perfect-graduation-cap-cupcakes-recipe-easy-homemade-fondant-tutorial-for-celebrations/