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Elegant Graduation Cap Cupcakes Easy Homemade Fondant Toppers Tutorial

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These elegant graduation cap cupcakes combine moist vanilla cupcakes with smooth buttercream and easy homemade fondant toppers, perfect for celebrating milestones with a classy and playful touch.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature (can substitute almond milk for dairy-free)
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream or milk (for buttercream)
  • Pinch of salt (for buttercream)
  • About 8 ounces (225g) pre-made white or black fondant
  • Black gel food coloring (optional)
  • Edible glue or water
  • Toothpicks or small skewers (for tassels)
  • Optional: gold or silver edible paint for tassel details

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Add flour mixture in three batches, alternating with milk, beginning and ending with flour. Mix gently after each addition.
  6. Divide batter evenly among cupcake liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely.
  9. For buttercream, beat softened butter until creamy. Gradually add powdered sugar on low speed. Add vanilla, cream, and salt. Beat until fluffy and spreadable.
  10. Spread a smooth layer of buttercream on each cooled cupcake using a small offset spatula.
  11. Knead fondant until pliable. Roll out to about ⅛-inch (3mm) thickness.
  12. Cut 12 squares approximately 2 inches (5cm) on each side for the tops of the caps.
  13. Roll small balls of fondant about ½ inch (1.25cm) diameter for the base. Flatten slightly and attach under each square with edible glue or water.
  14. Form thin strips of fondant or use thin black licorice pieces for tassels. Attach tassels to each cap with edible glue. Optionally paint tassels with edible gold or silver paint.
  15. Place each fondant cap gently on top of frosted cupcakes and press lightly to set.

Notes

Cool cupcakes completely before frosting to prevent melting. Dust rolling pin and surface with cornstarch to prevent fondant sticking. Use edible glue rather than water for better fondant adhesion. Fondant caps can be prepared 1-2 days ahead and stored airtight at room temperature. For gluten-free or dairy-free versions, substitute ingredients accordingly.

Nutrition

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

Find it online: https://tessierecipes.com/elegant-graduation-cap-cupcakes-easy-homemade-fondant-toppers-tutorial/