Buttercream (chocolate and vanilla)

Let’s talk about buttercream. I love it because it’s very versatile and easy to make. The butter to icing sugar ratio I normally follow is 1:3. Of course, you can also add some vanilla extract, milk or maple syrup to taste. Or you could substitute some icing sugar for cocoa powder.  Just make sure the cream stays consistent, cause a cream that’s too liquid wouldn’t set very well of course. Also, it’s always a nice idea to put the icing if thr fridge for 30 min before putting it on the cupcakes or cake, so that it sets properly. 
Chocolate buttercream (8 cupcakes):

3 tbsp cocoa powder // 1/2 cup icing sugar // 1/4 cup softened butter (let it sit at room temperature for about an hour) // 1 tsp maple syrup // 1 tbsp milk

You should get something like this:

and this

Vanilla buttercream
1/4 cup softened butter // 3/4 cup icing sugar // 1 pack vanilla sugar (about 8g) or 1 tsp vanilla extract // optional: 1 tbsp milk, depending on the consistency you’re looking for