DIRECTIONS

Preheat oven to 350°.

Grease muffin pan or line pan with paper cups

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar for about three minutes.

Add the eggs to the creamed butter, one at a time. Mix well after each addition.

Stir in vanilla extract.

Using a mixer on low speed, add half of the flour and then half of the milk. Mix till well incorporated.

Repeat step 7 with the remaining flour and milk.

Fill each muffin cup 2/3 full.

Bake 20-22 minutes or until golden brown and an inserted toothpick come out clean.

Let cool in the pan for 10 minutes.

Transfer cupcakes to a wire rack to complete the cooling process.

Frost with icing when completely cooled.

DIRECTIONS FOR GREEN BUTTERCREAM ICING

In a mixing bowl, cream the butter.

With an electric mixer on low, add half of the sugar until well blended.

And the rest of the sugar and beat on medium speed until smooth.

Add food green gel until you reach your desired color of dark green grass.

NOTE: to thin icing, add 1 T milk and to thicken icing, add 1 T powdered sugar.

HOW TO MAKE 'GRASS' ICING ON CUPCAKES

Fill 3/4 decorating bag with green icing and attach a Wilton #233 tip.

Hold the decorating bag straight up and squeeze to create a glass blade.

Immediately after squeezing pull up and away when the icing strand is about 1/2 inch. Stop squeezing and pull tip away.

Be sure to keep the strands together so none of the cupcakes shows through.

NOTE: for a more natural grass look, you can pull the tip slightly to the left or right.

Insert a golf tee in the middle of each cupcake.

Unwrap the Lindt white chocolate truffle and place it on top of the golf tees.

ENJOY!