Golf Cupcakes:

1. Preheat the oven to 350 degrees F. Line 2 cupcake/muffin pans with 12 liners (6 in each pan, alternating one space in between). This helps the cupcakes get a better rise.
2. Mix the lemon juice or vinegar with the almond milk (faux buttermilk) and let sit for 5 minutes.
3. Combine the flour, sugar, baking powder, and baking soda together in a medium sized bowl and mix.
4. Mix the egg, almond milk with vinegar mixture, and melted/cooled salted butter in a KitchenAid mixer with the paddle attachment.
5. Add the wet ingredients to the dry ingredients and mix on medium high for 30 seconds, making sure the batter is well incorporated with no lumps.
6. Fill cupcake liners only 2/3 full, and bake one pan at a time for about 15-17 minutes, or until a toothpick comes out clean.
7. Take out and let the cupcakes cool in the pan for 5- 10 minutes before removing them and placing them on a cooling rack. Let them cool completely before frosting.

Buttercream Vanilla Frosting:

1. In a Kitchen Aid stand up mixer with the paddle attachment, cream together the softened butter and the powdered sugar (slowly) and salt, mixing very well.
2. Add the almond milk and the vanilla extract and beat well until creamy. (if its too thick, add a little more almond milk, if its too thin and not firm enough to pipe, add more powdered sugar, until you get a good consistency)
3. Add 8 drops of green food coloring, 8 drops of blue, and 6 drops of yellow, to get your desired “green grass” color. You can fiddle with it until you get the shade you want. You can also add a drop or two of black food coloring if you want it to be a darker green.
4. Add a sixlet white candy on top for the golf ball, and a homemade red flag (toothpick with a red triangle cut out of construction paper and glued on with a glue stick) 
5. Store in the refrigerator to make them last longer and stay fresh.