Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.

Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.

Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.

Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.

Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.

Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.

Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.

Transfer the cupcakes to a cooling rack until they have reached room temperature.

While the cupcakes are cooling make your frosting.

Bring the butter to room temperature. Do NOT put it in the microwave to soften, put it on the kitchen counter and soften.

Add the butter and the shortening to the bowl of the stand mixer bowl. Using the paddle handle on the mixer to combine the two on medium speed.

Once butter and shortening are combined slowly add in the confectioners sugar and mix it little bit little until the sugar is incorporated into the butter/shortening mixture then add in the Vanilla Extract and let the mixer whip the frosting for 10 minutes to bring it to fluffy frosting.

If the frosting is thick add a little water a little bit at a time until you get to the consistency you are wanting.

Set the frosting aside until the cupcakes are done cooling.

Place coconut into a bowl and add a few drops of food coloring. Mix it up and add more food coloring if you would like a darker color grass.

Fill a piping bag with buttercream and a large icing tip. Take your butter cream and pipe it onto the cupcake.

Then dip each cupcake into the green coconut and press it into the buttercream.

With your thumb press a small spot for the peep to sit and pipe a little buttercream in that spot, this will act as your glue.

Stick the peep into the buttercream.