Line the recesses of a muffin tray (12 pieces) with 2 paper baking cups each. Mix flour, baking powder and baking soda. Put the egg into a mixing bowl and whisk. Add sugar, vanillin sugar, oil, buttermilk, lemon peel and 1 tbsp. lemon juice and whisk briefly with the whisk of the hand mixer. Add flour mixture and stir in.
Spread the dough evenly into the hollows of the muffin tray. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven, place on a cake rack and allow to cool. Lift out of the trays. Dissolve jelly in a small pot. Remove from the heat, allow to cool slightly, but do not allow to set. Mix cream cheese and 2 tsp. lemon juice. Sift icing sugar on top and stir in. Take off 1/3 of the mixture and set aside. Colour the rest of the mixture with the jelly.
Mix cream cheese and 2 tsp. lemon juice. Sift icing sugar on top and stir in. Take off 1/3 of the mixture and set aside. Colour the rest of the mixture with the jelly. Let the mixture thicken a little. Spread the white mixture on 6 muffins. Decorate with sugar writing and chocolate lentils as eyes. Pour the rest of the mixture into a piping bag with a very small nozzle. Spray as brains on the remaining 6 muffins. Chill for about 1 hour
Let the mixture thicken a little. Spread the white mixture on 6 muffins. Decorate with sugar writing and chocolate lentils as eyes. Pour the rest of the mixture into a piping bag with a very small nozzle. Spray as brains on the remaining 6 muffins. Chill for about 1 hour
waiting time approx. 2 1/4 hours