~ It's sometimes difficult to get just the right consistency for piping buttercream. I usually put a little portion into my decorating bag and try it on one cupcake. If you pipe the cupcake and the icing seems to "wilt" or have trouble keeping it's shape, add a bit more powdered sugar. It the icing is difficult to pipe and you have to use force as you pipe, you need to add a bit of milk or half and half. Icing should flow fairly effortlessly from piping bag.
~ This recipe makes a generous portion of icing, probably more than you need for these 12 cupcakes. Unused buttercream can be stored in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
~ For these swirled cupcakes, I used a Wilton 1M tip.