To prepare the buttercream frosting add gold and yellow food dye along with cocoa powder to buttercream and mix until very well combined.

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, cocoa powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add yellow and gold food gel, and mix for another 20 seconds.

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

To prepare frosting fit the end of a piping tip with a Wilton 1M tip and frost swirls as shown in the video. Freeze for 30 min.

To make gold paint combine the lustre dust with enough vodka or vanilla extract to create a liquid paint.

Use a small food safe brush to paint the top outside of the cupcakes with gold. You will also use it to paint the frosting with gold paint. If you feel the frosting softening then freeze for another 20 min and continue painting, taking care to cover all the frosting.

Core the centre of each cupcake and fill with gold sprinkles. Add a dab of frosting on top to help attach the frozen frosting to each cupcake.

Allow to thaw before serving.