Beat oil and sugar together. Add eggs one at a time, beating after each addition, until item fluffy and add the apricot jam.

Add the coffee granules to the boiling water and allow to cool for 5 minutes.

Sift the flour, bicarbonate of soda, salt and cocoa powder together, add to cream mixture.

Add the coffee mixture and beat well.

Spoon into cupcake cases, and bake at 180°C for 15 minutes until a skewer inserted comes out clean.

Leave to cool completely on a cooling rack

Add just enough milk to create a smooth spreadable consistency

Using a palette knife spread icing over cupcake

Melt your white chocolate in the microwave or double boiler checking on it every 20 seconds to ensure it does not burn. Add your orange oil based, gel or powder tint to the chocolate, just a drop at a time, until you get your desired colouring. Just a reminder, please do not use a water based colouring, and make sure that all your utensils are dry.

Wash and dry the strawberries completely. If they are not dry the chocolate will not hold and will just fall off. Dip the strawberries in the tinted chocolate, do not cover the leaves. Allow to dry on wax paper and using a knife, make rough lines on the dry chocolate to create a 'carrot' like look.

After the cupcakes have been baked, leave to cool and make a round little dent with a knife, in which to place the 'carrot'. Using a palete knife, spread the chocolate icing over the cupcake and around the dent. Place the 'carrot' in the dent and sprinkle on the cruhed Oreos.