1. Preheat your oven to 180°C/160°C/Gas Mark 4. Line a 12 hole muffin tray with cupcake cases.
2. Put the sponge mix, water and oil into a large bowl and whisk together until smooth and combined.
3. Divide your mixture equally between your cupcake cases and bake for 20-25 minutes until golden brown and risen. Leave to cool in the tin for 10 minutes and then put on a wire rack to cool completely.
4. Once your cupcakes are cool, put the butter in a large bowl and beat until smooth and glossy. Add the icing sugar in a few additions ensuring combined after each addition and add the vanilla flavouring. Beat the buttercream until light and fluffy. 5. Transfer your buttercream into a piping bag fitted with an open star nozzle and pipe a swirl of buttercream onto each cupcake. Finish by sprinkling over the coloured strands.

Shelf Life- Store in airtight container for up to 3 days.