Begin by shaping your fondant shapes.

Roll out 24 spheres out of the white fondant, about ⅓ of an inch in size.

Flatten each sphere into a small oval.

Take small pieces of the black fondant and form even smaller ovals – these will act as the cupcake’s “pupils.”

Press each black fondant pupil onto one white oval.

Roll out the remainder of the white fondant until it’s about ¼ of an inch thick.

Use the bottom of a large Wilton icing tip to cut out 6 circles.

Use a paring knife to cut the circles in half – these will act as the cupcakes’ smile.

In a large bowl and using an electric mixer, beat together butter, sugar and milk.

Start the speed of the electric mixer on slow and gradually increase to high.

Once the ingredients are well-combined and form semi-stiff peaks, the buttercream is ready.

Divide the buttercream into 3 bowls.

Tint each bowl of buttercream with its respective colour: teal, pink and yellow.

Scoop the buttercream, one spoonful at a time and alternating colours, into a piping bag (with Wilton tip #12 attached) – this will help give it its “tie dye” look.Frost each cupcake generously, into a “poop emoji” shape.

Assemble each cupcake with fondant eyes and smile.

Serve and enjoy