Preheat the oven to 350°F and line two standard size muffin tins with cupcake liners.

To make the cupcakes, cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the milk and flour alternately, mixing the batter only as much as is needed to blend in each addtion. Do not overmix! Stir in the vanilla extract, then divide the batter evenly between the 24 cupcake wells and bake in the center of the oven until the cupcakes are light golden brown on top and a toothpick inserted in the center comes out clean.

Transfer cupcakes to cooling racks until completely cooled.

While the cupcakes are baking, make the icing:  Cream the butter until smooth and light, then add the confectioners' sugar little by little and beat until the icing is light and fluffy. Add the milk little by little until the proper texture is achieved.

When the cupcakes are ready to be iced, transfer about 1 cup of the icing to a small bowl. Add enough of the green food dye to color this cup of icing to achieve the desired green color. This will be your "grass". Fit a small pastry bag with a "grass tip" (available at any cake decorating supply store), and then place the green icing in this bag. Place the remaining icing in a large pastry bag fitted with a plain or star tip.

Ice each cupcake first with the white icing, then make a small patch of "grass" in the center of the cupcake using the grass-tipped pastry bag. Place two or three of the small egg-shaped malted milk balls in the center of each cupcake.