Halloween snack recipe

Zombie brain cakes by chef Zakhele Ndlozi

Ingredients 

Sponge:

• 2 eggs 
• 1 cup sunflower oil 
• 1 cup castor sugar 
• 1 1/2 cups of flour 
• 1/2 tsp salt 
• 2 tsp bicarbonate soda 
• 1 cup yoghurt 
• 1 tsp vanilla essence 
• 250 g white chocolate 
• 1/5 cup cream 
• 1 packet of strawberry jelly 
• red food colouring gel 
• 1 piping bag 

Method 

• To start the vanilla cream, melt white chocolate and pour into bowl. Whip cream until soft peaks form and combine with the vanilla essence and leave to chill
• To make the jelly, empty a packet of strawberry flavoured jelly and place into bowl. Add hot water and mix together. Separate into two bowls leaving the one in the fridge to chill and harden 
• Add drops of red food colouring gel
• In a bowl combine sugar, oil, eggs. Add vanilla essence, yoghurt 
• Sift in flour, bicarbonate soda and salt 
• Pour batter into muffin cups and bake for 20-25 minutes at 180C
• Test with a skewer; if it comes out clean, then it has fully baked. If there is still batter residue on the stick put it back into the oven for an extra 5 minutes. 
• Once cupcakes are chilled, pipe the vanilla cream into a brain pattern
• Dip the brains into the chilled wet jelly mixture
• Add the chilled and hardened jelly pieces on and place the jelly covered brains into the fridge for 10-15 minutes to set and serve