Brain Food Cupcakes
4 packets of green jelly/jello
2 tsp gelatin + 1 tbsp cold water
1 drop yellow food dye
400g all-purpose flour
320g caster sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
190ml vegetable oil
3 drops green food gel
2 tsp vanilla extract
silver luster dust (see notes)
1 tsp vodka
2 drops black food gel
1 batch Fluffy Vanilla Buttercream Frosting
2 drops green food gel
2 drops black food gel (add more if you want it darker
Brain Worms (prepare the day before)
Tightly pack drinking straws into a tall glass. The taller the better. Make sure the bendy bit is facing up and not down otherwise it will make getting them out harder.
Combine gelatin with water and set aside for 5 min.
Follow the instructions on the box to prepare jelly. Add bloomed gelatin and yellow food dye and mix until completely melted.
Slowly pour liquid jelly into drinking straws. Set aside in the fridge for a couple hours until completely set. Overnight is best.
Once they’ve set squeeze them out of the straws. If they won’t come out easily place the container with the straws into a bowl of warm water for 30 seconds. That should soften the jelly so that it comes out of the straws easily.
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
Add the flour, sugar, baking powder, baking soda and salt into a large mixing bowl and mix on low speed to help everything combine. You may sift it if mixing by hand.
Add the eggs, oil, buttermilk, vanilla and green food dye into a large jug and whisk until well combined.
Slowly add the buttermilk mixture into the dry ingredients while mixing on low. Once al the wet ingredients are in there, stop the mixer, scrape down the bowl, and mix for a final 20 seconds.
Scoop into cupcake pan lined with cupcake papers, filling up about ½ way and bake for 30 min. Cupcakes will look shiny and moist on top. If it bounces and doesn't sink when you touch it, it's done! Set them aside on a cooling rack to cool completely before frosting.
While the cupcakes are baking and cooling prepare the frosting by adding black food dye to it and mix until well combined. Set aside.
To prepare black chocolate sauce add black food dye to sauce and mix until well combined. Pour into a squeeze bottle until ready to use.
To assemble cupcakes core each one and fill with black sauce. Fit the end of a piping bag with a large round tip and frost each cupcake with a donut swirl. Chill cupcakes for 20 min.
Add vodka and luster dust into a small mixing bowl and mix until well combined. Set aside.
Use the sharp end of a tooth pick to create stitch patterns into the firm frosting. Gently paint over the pattern with silver luster dust. Allow to dry for 5 min.
Drizzle chocolate sauce over the frosting and finish off with brain worms on top.
STORAGE: store in an airtight container for 1 day (refrigerated).
CAKE: Recipe can be used for two 8” cake tins - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the center comes out with moist crumbs.
SILVER LUSTRE DUST: Can be purchased on amazon or at any cake supply store.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)
Toothpick or skewer
Small pointy food safe paintbrush