Twirl cupcakes

Continuing my quest to recreate all bars as cupcakes I moved onto the Twirl! Even saying the word makes me want one with a cup of tea. Getting the colour right on this one was important so after getting some purple colouring all that was left was to add yellow somehow. Of course it was after these were done I made the discovery of a 2 colour piping nozzle. Oops.

Ingredients
To make 12 cupcakes

9 oz Plain flour
3 oz Cocoa
3 Tsp Baking powder
17oz Caster sugar
300ml Milk
150 ml Olive oil
2 eggs
300ml Boiling water
Twirls 6

Icing
226g Butter softened
600g Icing sugar
2 Tsp Vanilla essence
4Tbsp Milk
Purple colouring
Yellow chocolate balls

Method
30 min Before starting halve 6 of the Twirl fingers and place in the freezer.
1. Heat the oven to 180 degrees.
2. In a large bowl mix flour, cocoa, baking powder, and sugar.
3. Pour in milk, oil, egg and beat until smooth.
4. Pour in boiling water and beat.
5. Pour into cases, adding a frozen Twirl into each case and bake for 15 minutes.
6. Allow to cool.
7. For the icing whisk the butter for 3 minutes. Sift in the icing sugar, and beat on low speed for 1 min. Add vanilla and milk beat for 3 minutes.  Add purple food colouring.
8. Pipe the frosting onto the cupcakes and place half a Twirl finger ontop of each one.
9. Sprinkle yellow chocolate balls over the icing.