Preheat oven to 350 F. Line cupcake tins with paper cups. In a medium bowl combine the flour, Clabber Girl Baking Powder, baking soda and salt. Set aside. In a separate bowl, combine the vanilla extract and buttermilk. In a large bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, beating after each one until combined. With the mixer on low speed, add the flour mixture alternating with the buttermilk mixture, starting and ending with the flour mixture. Divide the batter evenly among the cupcake tins, filling each about 2/3 full. Bake for 20 – 30 minutes or until they test done. To test for doneness, insert a toothpick in the middle of a few cupcakes at a time and remove. Take the cupcakes immediately from the oven in their pan to a wire cake rack and let them sit for 5 minutes before turning out onto the rack to cool right-side-up. To frost with Easter Grass frosting: Beat the butter until smooth and fluffy. Add half of the powdered sugar, 1/2 cup at a time, and beat until incorporated. Add 2 tablespoons of the heavy cream and beat well on medium speed. Add the vanilla extract. If the mixture is too stiff, add more milk until the mixture is firm and creamy. Add a few drops of green food coloring, mixing well until desired green color is reached. Fit a pastry bag with a small tube tip and fill bag 1/2 full of frosting mixture. Make grass by placing frosting tube on top of cupcake and pulling back slowly while squeezing the frosting out – stop squeezing just before pulling the bag away. Top with malt Easter candies.