Cupcake Recipes

Recipe: Appetizing Emoji mini cakes (eggless)

Emoji mini cakes (eggless). From birthday and graduation parties to school events Eggless gingersnap cookies recipe (Gingersnaps recipe). Eggless gingersnap cookies recipe – soft and chewy version of make gingersnap molasses cookies with intense spices. These adorable mini Emoji Cakes are made with chocolate cake, yellow buttercream, and lots of sass!

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Ingredients of Emoji mini cakes (eggless)

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

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Emoji mini cakes (eggless) instructions

  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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