Boil the oil, milk and water together. Set aside to cool.
Sift together 2 cups flour and 4 teaspoons baking powder.
In another bowl, beat 4 eggs and add the vanilla. Gradually add 1 cup of sugar, beating for 5 to 6 minutes.
Combine the cooled flour mixture with the egg mixture in 3 batches, folding to incorporate the ingredients.
Pour batter into greased cupcake liners in a snowball shape.
Bake at 160-180°C for about 15-20 minutes or until cooked.
Prepare the Syrup:

In a saucepan, melt 3 tablespoons of butter. Add 1 1/2 cups water, 2 1/2 cups confectioners’ sugar, and 3 heaped tablespoons cocoa powder.
Stir everything over medium heat until everything is well combined and the butter is melted. Remove from heat and let cool slightly.
Prepare the Red Icing:

In a saucepan, add 1 1/2 cups water, 3 heaped tablespoons jam, 3/4 cup confectioners’ sugar, and enough red food coloring.
Stir well over medium heat until boiling. Let it boil for 3 to 4 minutes. Remove from heat and let cool slightly.
Advice:

Adjust the cooking temperature to suit your oven, usually around 160-180°C.
For red icing, use enough food coloring to achieve the desired intensity.
Allow the syrup and red frosting to cool slightly before applying to the cake.