My cupcake experiment continues!
This time, though, I thought I'd try mini cupcakes and use my icing syringe for the piping. And instead of using double the weight of icing sugar to butter I've used a recipe that uses four times as much sugar compared to butter (plus a splash of milk). The end result is much stiffer (possibly a little to stiff?) than the one I used previously and is a lot easier to work with. Not surprisingly though this does make a VERY sweet buttercream.
I also used a slight different recipe for the cake this time - the standard 2 eggs and 4oz of everything else PLUS an extra teaspoon of baking powder. They came out very well but I still think the 4, 5, 6 recipe (see here for a previous discussion on this subject) is the best if you want a really light sponge.