Instructions
To begin, transfer a small amount of white candy coating into a bowl and microwave in 15 second intervals stirring until all of the chocolate is fully melted. Once the chocolate is smooth, transfer to a tipless piping bag. Cut a medium sized hole in the tip of the bag and fill all of the golf ball cavities of the chocolate mold. Once all the cavities are filled lightly tap the mold on the counter to remove any air bubbles and settle the chocolate to the bottom of each mold. Then, place the mold in the freezer for 10-15 minutes to set the chocolate.
In the meantime, prepare the cupcakes or cupcake dummies in green foil liners. If you decide to use real cupcakes make sure they are cooled completely before decorating. After 10 minutes in the freezer the mold should appear cloudy. Invert the mold and tap to release the golf ball chocolates from the mold. Once removed, place on parchment paper or a plate and set aside.
Next, make the green frosting for the cupcakes. Start by adding white buttercream to a bowl with three drops of leaf green gel food coloring. Stir until all of the colors are combined and there are no streaks. More green food coloring may need to be added until you get your desired shade.
Once fully combined, transfer the buttercream to a piping bag fitted with a large grass tip. Start by piping grass strands on the outside of the cupcake and go around the cupcake completing the outside edge. Once there is a row of piped grass on the outside of the cupcake, continue in a circle stacking the icing until you reach the center. If desired, green edible glitter can be added to the grass by paint brush or dust pump. For the final step add the golf ball to the center of the cupcake and enjoy!
