For Yellow Cupcakes
of unsalted butter
pure vanilla extract
For Green Buttercream Frosting
2 sticks unsalted butter
Green Food Gel
White chocolate truffles
Heat oven to 350°. Grease muffin pan or line pan with paper cups.
Combine the flour, baking powder and salt in a medium bowl. Set aside.
In a large mixing bowl, cream the butter and sugar for about three minutes.
Add the eggs, one at a time, to the creamed butter. Mix well after each addition.
Stir in vanilla extract.
Then, using a mixer on low speed, add half of the flour and then half of the milk. Mix until incorporated well.
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 comes out clean.
Let cool in pan for 10 minutes. Then transfer cupcakes to a wire rack to complete cooling process.
Frost with icing when completely cooled.
In a mixing bowl, cream the butter.
Then use an electric mixer on low while adding half of the sugar, mixing until well blended.
Add 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 TBSP milk and to thicken icing, add 1 TBSP powdered sugar.
Golf Cupcakes by thesimpleparent.com