Flamingo-lime muffins

Preheat the oven to 200ºC. Mix the flour with the sugar, the baking powder and a pinch of salt in a large bowl. In another bowl, beat the eggs with the coconut milk, lime zest and half of the lime juice in about 5 minutes to a foamy mixture.

Then sprinkle the egg mixture through the flour mixture and stir until smooth. Put the paper molds in the muffin mold and spread the batter over it.

Bake the muffins in the oven in about 20 minutes until tender and golden brown. Leave to cool for at least 2 hours. In the meantime, whisk the cream cheese with butter, icing sugar, leftover lime juice and beetroot juice into an airy, pink mass. Put the mixture in the piping bag and spray a bit on the muffins.

Roll out the marzipan. Make 10 sticks out of it with your fingers and cut out 20 drop-shaped figures. Bend the tip of the rods downwards and draw eyes and a beak with the enamel tip. Insert the rods into the cream cheese mixture as a head at the front and press the drop-shaped figures on the side as wings.