I made one batch of butter-based buttercream - as opposed to the shortening-based one I've been using lately. (Sorry, I don't have a recipe, I just sort of stick unsalted butter, icing sugar, vanilla and a little milk in the Kitchenaid and whizz it up.)
Then I separated the icing into thirds, leaving one white, tinting one pink and adding a couple of tablespoons of cocoa to the other to get a light chocolate buttercream.
A little something for everyone:
Vanilla lines with sprinkles...
Pink Hydrangea... I used a large star tip and started around the edge, then filled in the middle.
Chocolate swirl with dark choc and caramel drops...
"I defy anyone to look at a cupcake and not smile..." Anon.