ingredients:
1 stick salted butter - room temperature
1 stick unsalted butter - room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner's sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk

directions:
cream the butter and shortening in the bowl of an electric or stand mixer. add the clear vanilla extract and combine well. begin adding in the sugar and mixing thoroughly after each addition. after all of the sugar has been added and mixed thoroughly, begin adding the very cold milk... one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

this recipe is from the repressed pastry chef.  visit the site here.

once i had the icing made, i filled a disposable pastry bag with the icing, squished it down to get out most of the air, and then clipped off the end of the bag.  i found that it works just fine without using a tip since what i wanted was a big swirl of icing. 

then, using cooled cupcakes, i made a swirl of icing on top starting on the outside edge and working my way in.  i found that you need to keep the pastry bag totally upright to get the best results.  it's okay if it's not perfect since you will be adding the colored sugar on top.

next, using some pink colored sugar i found in the dollar bin at target, i turned the frosted cupcake upside down and dipped it down into the sugar until it was evenly covered.  the sugar from target is awesome because it's cheap and it comes in a little container that is the perfect size for dipping the cupcakes.

and there you have it.  cupcakes 101.

next up, fondant.  i really want to learn fondant.  i'll post some pics once i have it figured out.