Hi, I am Clara. Today, I will show you a way to make emoji mini cakes (eggless) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Emoji mini cakes (eggless) Recipe

Emoji mini cakes (eggless) is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Emoji mini cakes (eggless) is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have emoji mini cakes (eggless) using 21 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Emoji mini cakes (eggless):

1. Get Sponge cake
2. Prepare 1 cup all-purpose flour
3. Make ready 2 tbsp cornflour
4. Take 1/2 cup powdered sugar
5. Take 1/2 tsp baking soda
6. Make ready 1/2 tsp baking powder
7. Make ready 1/3 cup curd/yoghurt
8. Take 1/4 cup neutral flavored oil or melted butter
9. Get 1/4 cup milk
10. Get 1/2 tsp vanilla essence
11. Get Pinch salt
12. Prepare Frosting
13. Take 1/4 cup soft unsalted butter
14. Take 1 cup sifted icing sugar
15. Prepare 1/4 tsp vanilla essence
16. Make ready 2-3 tbsp milk
17. Make ready Decoration
18. Make ready As required Heart shape sprinkles
19. Prepare as needed Fondant optional (buttercream can be used instead)
20. Take as required Chocolate sauce
21. Take as required Gel food colors

Steps to make Emoji mini cakes (eggless):

1. Preheat the oven at 180°c. Gather all the ingredients. Everything should be at room temp.
2. Grease and line the baking pan.
3. First for the sponge cake…Add the dry ingredients I.e. all-purpose flour,cornflour, sugar, salt, baking soda and baking powder in a bowl and give it a good mix. Set aside.
4. In another bowl, mix oil,yoghurt and vanilla essence until it’s well combined.
5. Mix the wet ingredients with dry ones gently.
6. Add milk to make a flowing and lump free batter. Dont overmix.
7. Pour the batter in baking pan.tap it twice to remove air bubbles.
8. Bake it for 15-20 mins.Scrape the sides.. demould then cool on a wire rack until completely cooled. Then refrigerate.
9. Meanwhile lets make buttercream frosting. Gather the ingredients at room temp
10. Beat /whisk the butter until creamy and light in color.
11. Gradually add in the powdered sugar in batches….keep whisking.
12. Add a little milk to make it smooth.
13. Finally add the essence and yellow gel food color. Mix well and refrigerate to firm it up.
14. Take the cake out of the fridge. Trim the excess at top.
15. Using a cookie cutter cut into small rounds. Flip upside down to hv a smooth top
16. Frost with buttercream.
17. Color, roll, cut the fondant into desired shapes or use buttercream to decorate the cakes. Chill in the fridge before serving.
18. Enjoy !!!

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