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

Add the eggs, oil, buttermilk, vanilla and blue food dye into a large jug and whisk until well combined.

Slowly add the buttermilk mixture into the dry ingredients while mixing on low speed. Once al the wet ingredients are in there stop the mixer, scrape down the bowl, and mix for a final 20 seconds.

Scoop into cupcake pan lined with cupcake papers, filling up about ½ way and bake for 30 min. Cupcakes will look shiny and moist on top. If it bounces and doesn't sink when you touch it, it's done! Set them aside on a cooling rack to cool completely before frosting.

Once cooled, core the centre of each cupcake and fill with star sprinkles

Split your frosting into three mixing bowls. Colour each one using the colour combinations listed in the ingredients list. Mix using a spoon or spatula.

To prepare your piping bag: snip the end off a plastic disposable piping bag or sip lock bag and fit with a Wilton 6B piping tip. Sit the bag in a cup to make filling with frosting easier. Add 1 tsp of each coloured frosting in the bag until bag is filled just above halfway.

Add each coloured frosting into three separate piping bags. Lay out a large piece of plastic wrap on your workbench. Pipe lines of each coloured frosting on the plastic wrap, alternating between each colour leaving a 1inch gap up the top and bottom of the plastic wrap. Roll the frosting up into a log and twist both ends. Snip off one of the ends and inert into a large piping bag fitted with a Wilton 6B piping tip.

Frost each cupcake in a swirl until finish off with a sprinkle of edible glitter and star sprinkles