1)First step, dry ingredients (Lemon is optional)

1. Choose a fresh lemon, clean it throughly, dry it and zest it. You can use a zester or grater and rub the lemon against it, then collect the zest. In a clean and dry bowl pour in the granulated sugar and the lemon zest. Rub them together using your fingers for about a minute so the lemon can release all the natural oils.

2)Second step, dry ingredients

1. to the sane idk tiny cab add the all purpose flour and baking powder. Mix them until all the ingredients are fully incorporated and set aside.

3)Third step, wet ingredients

1. in a separate bowl crack 2 really small eggs or use two and use only one and a half. To use one and a half you wanna crack one egg into a bowl, beat it with a whisk, separate half of it and store it in the fridge to use on another recipe and to the half egg that was in the bowl add one more egg so you can have one and a half. Add the milk, vegetable oil and vanilla.

4)Forth step, whisk

1. use a whisk better for this step and beat all the eggs with the oil, milk and vanilla until you can see them becoming smooth with no egg lumps.

5)Fifth step, combine together

1. Pour the dry ingredients into the bowl with the wet ingredients and combine them together using an spatula, keep in mind we don’t wanna over mix this batter so you should still see flour lumps on the butter and there’s no need to fix them.

6)Sixth step, preheat the oven

1. Pre heat the oven at 210 C or 410 F, add muffin liners too your muffin tin (we are using Russel Hobbs muffin pan 26.5 x 17.5 x 3 cm ). Fill them 3/4 with the batter. When the oven is at the right temperature, are for 10 minutes then open you oven door for one or two seconds, close it and bake at 170 C or 338 F for 2-4 minutes or until fully baked. Insert a wooden toothpick on the center to check. If you see wet crumbs its ready, if you see batter needs more time to bake. Once they are ready allow them to cool down completely.

7)Seventh step, frosting

1. Start by using room temperature butter, it has to be soft but not melted. In your stand mixer bowl pour the butter and beat on low speed using the paddle attachment for 5 minutes, add half of the powdered sugar and beat for 5 more minutes. Scrape the sides down with a spatula and add the rest of the sugar, beat for 5 more minutes or until its smooth. Add food coloring and pour it into your piping bag with a round tip.
2. Leave the buttercream in the fridge for about 10 minutes and then pipe it on the mold making this brain shape. Fill all the gaps.

8)Eight step, freeze

1. Now put the muffin on top facing down so the muffin touches the buttercream. Keep it in the freezer for 30 minutes and then you can easily remove them from the mold.

9)Ninth step, decorate

1. prepare the strawberry jelly according to the package instructions and let it cool down for 5 minutes and pour on top. It should be not too liquid so make sure its not too cold. And they’re ready to eat.