Preheat the oven to 180°C (160°C Fan, 350°F, Gas Mark 4). Line a muffin tray with 12 muffin cases. In a bowl cream together the caster sugar and margarine until creamy and smooth. Add the eggs and Orange Extract and mix to a smooth consistency.  

Sift the flour and Cocoa Powder on top of the mixture and fold until all the mixture is combined together. 

Divide the mixture between the muffin cases and place in the oven. Bake your cupcakes for 20-25 minutes until the baked and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15minutes and then remove and place on a wire rack to cool completely.

Once cooled, put your buttercream onto a piping bag fitted with a star nozzle. Pipe a buttercream peaked swirl onto each cupcake. Sprinkle with the Glamour and Sparkle sprinkles and finish with some lustre dust for the perfect festive touch!