Prepare Classic Yellow Cupcakes; allow to cool completely. Meanwhile prepare Creamy White Frosting and dye it green with food coloring.
Fill a pastry bag with the green frosting, and using a small tip, create a patch of "grass" on each cupcake.
For the sports balls, dip doughnut holes in melted candy coating, and use decorating frosting to draw the appropriate design on each ball.
Put the decorated doughnut holes on top of the green frosting.
Creamy White Frosting
In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Slowly add in about half of the powdered sugar, beating well. Add 2 tablespoons of milk. Gradually beat in the remaining of powdered sugar and 1-3 tablespoons more milk to reach spreading consistency.
Classic Yellow Cupcakes
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line cupcake cups with paper liners. In a medium bowl combine flour, baking powder, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Fill each cup half full.
Bake in a 375 degree F oven for 18 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack. Makes about 30 cupcakes.