Cupcakes: Perfect Buttercream by Anne

(Thanks to Jessie for making the chocolate cupcakes for us to practice our piping skills) 

The ratio:
1 stick butter (room temp) to 1 1/2 cups powdered sugar to 1 tablespoon milk

(Cream butter and sugar first, then add milk.)

Now that you know the ratio, you can make as big a batch as you need. For a batch of 24 cupcakes, I would double it if I were spreading frosting with a knife, and triple it if I were piping the frosting out with a pastry bag.

As far as flavor is concerned, you can add vanilla, vanilla bean paste, mint extract, coconut extract, etc. (Start with a teaspoon, let your taste guide.)