# Components:
→ Cupcakes
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 unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk, room temperature
→ Vanilla Buttercream
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered (confectioners') sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of fine salt
→ Pearl Fondant Toppers
14 - 7 ounces white fondant
15 - Edible pearl dust or shimmer powder, as needed
16 - Small edible sugar pearls, optional
# Directions:
01 - Position a rack in the center of the oven and preheat to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together the all-purpose flour, baking powder and salt in a medium bowl until evenly distributed; set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes.
04 - Add the eggs one at a time, mixing until each is incorporated, then beat in the vanilla extract until homogenous.
05 - With the mixer on low, add the dry mixture in three additions, alternating with the milk and beginning and ending with the dry ingredients; mix just until combined to avoid overworking the batter.
06 - Divide the batter evenly among the lined cups, filling each to roughly two-thirds full for an even dome.
07 - Bake 18–20 minutes, rotating the pan once if necessary, until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely before frosting.
08 - Beat the softened butter until smooth, then gradually add the sifted powdered sugar. Add the milk, vanilla and a pinch of salt and beat on medium-high until light and fluffy, adjusting texture with a little more milk or sugar as needed.
09 - Using an offset spatula or piping bag, apply a generous swirl of buttercream to each cooled cupcake, creating a firm surface for the toppers.
10 - Dust your work surface lightly with cornstarch, roll the fondant to about 1/8 inch thickness, and cut shapes (Cancer glyph, circles or desired motifs). Lightly brush with edible pearl dust and, if using, adhere small sugar pearls with a drop of water or edible adhesive.
11 - Place the fondant toppers on the frosted cupcakes just before service. Store assembled items chilled briefly if transporting, then bring to room temperature before serving.
