To fill my mini hot pink silicone cases I baked gluten free strawberry cupcakes swirled with vanilla buttercream and decorated with black birds.
30 Mini cupcakes
Gluten free strawberry cupcakes
Preheat oven to 160-180 deg C (325-350 deg F).
Line baking tray with silicone cases.
Beat flour, butter, milk, eggs and strawberry flavoring in a bowl with an electric mixer until the mixture turns a pale colour.
Stir in the choc chips and strawberry jam and mix thoroughly.
Spoon mixture into cases.
Bake for 15-20 minutes.
Place cakes on a wire rack to cool.
Fill piping bag with vanilla butter frosting and pipe in peaks on top of the cakes.
Sprinkle glitter on top using a small paintbrush.
Lightly dust work surface with icing sugar.
Place roll-on icing onto surface and gradually add food colouring to roll-on icing with a cocktail stick (as it is very concentrated), and knead colour in. Keep adding food colouring until you get desired colour.
Roll out icing so it is about 5mm thick, and cut out bird shape using cutter.
Place on top of cake, and with a damp brush lightly paint the top to bring back the blackness and shine.