# What You'll Need:
→ 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
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk
→ Vanilla Buttercream
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar (confectioners' sugar)
11 - 2 tablespoons whole milk
12 - 1 teaspoon 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 pearls, optional
# Directions:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with liners.
02 - Whisk together the all-purpose flour, baking powder and salt in a medium bowl; set aside.
03 - Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, scraping the bowl between additions, then mix in the vanilla extract until combined.
05 - With the mixer on low, add the dry ingredients in three additions, alternating with the milk and beginning and ending with the flour mixture; mix until just combined.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
07 - Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean; transfer to a wire rack and cool completely.
08 - Beat the softened butter until smooth, then gradually add the powdered sugar; add the milk, vanilla and a pinch of salt and beat until light and fluffy.
09 - Generously pipe or spread the buttercream onto the cooled cupcakes.
10 - Roll the fondant to about 1/8 inch thickness and cut desired shapes such as the Cancer symbol or small circles; use a food-safe brush to apply edible pearl dust.
11 - Place fondant toppers on each frosted cupcake and, if desired, adhere small edible pearls to the fondant; top just before serving.
