Grease a 12 tin muffin tray. Warm the cupcake mix pouches in hand warm water until the mix feels soft, then squeeze the plain mix into 8 of the holes, followed by the chocolate mix into the other 4. Make sure you don’t fill them up more than 1/3 of the way to the top.
Bake for roughly 20 minutes or until they’ve risen and are cooked through.
Whisk together the Stork with Butter and icing sugar until the buttercream is soft and airy. Separate equally into 3 bowls and add the food dyes, stirring well, then add to individual piping bags.
When the cupcakes have fully cooled, cut all of them in half across the middle to make your burger buns and burgers.
On the bottom half of the plain cupcakes pipe some green buttercream, followed by a slice of the chocolate cupcake topped with alternative blobs of yellow and red buttercream, then the top half of the plain cupcake to complete the burger.
Finally, melt the apricot jam slightly in the microwave and brush over the top bun, then sprinkle with sesame seeds.