Instructions

1. Preheat the oven to 350°F and grease four muffin cups liberally. Set aside the muffin tin.
2. Combine the egg, water, vegetable oil, and whisk to combine. Measure out 1 cup of the lifeGfree Gluten Free Chocolate Baking mix and add to the wet ingredients. Whisk together until completely combined and no clumps remain.
3. Divide the batter between the 4 greased muffin cups. Bake at 350°F for 25 minutes or until the cakes spring back to the touch. Run a butter knife along the edge of the mini cakes and allow to cool before turning out of the pan onto a cooling rack.
4. Let the cakes cool fully to room temperature while you make the strawberry buttercream. Mash up a few strawberries using a mortar and pestle or by pulsing a few times in a food processor. Beat the butter, strawberry puree, Baker’s Corner Powdered Sugar and salt together until fluffy.
5. Transfer the frosting to a piping bag fitted with a star tip. Flip over the mini chocolate cakes and frost a rose onto the tops! Sprinkle with rose petals and enjoy!