Emoji mini cakes (eggless)

Name: Emoji mini cakes (eggless)
Cuisine: Indian
Ingredients: 1 cup all-purpose flour; 2 tbsp cornflour; 1/2 cup powdered sugar; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/3 cup curd/yoghurt; 1/4 cup neutral flavored oil or melted butter; 1/4 cup milk; 1/2 tsp vanilla essence; Pinch salt; 1/4 cup soft unsalted butter; 1 cup sifted icing sugar; 1/4 tsp vanilla essence; 2-3 tbsp milk; As required Heart shape sprinkles; as needed Fondant optional (buttercream can be used instead); as required Chocolate sauce; as required Gel food colors

Sakshi Chaturvedi @foodazzler

It's all about emojis this week ... and cakes have always been my weakness... so it lead to the trial of this recipe ...Enjoy emoji theme eggless vanilla mini cakes ... each cake is just 2 inches wide.
#emoji

Sakshi Chaturvedi @foodazzler

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Ingredients

Sponge cake
1 cupall-purpose flour
2 tbsp cornflour
1/2 cuppowdered sugar
1/2 tspbaking soda
1/2 tspbaking powder
1/3 cupcurd/yoghurt
1/4 cupneutral flavored oil or melted butter
1/4 cupmilk
1/2 tspvanilla essence
Pinchsalt
Frosting
1/4 cupsoft unsalted butter
1 cupsifted icing sugar
1/4 tspvanilla essence
2-3 tbsp milk
Decoration
As requiredHeart shape sprinkles
as needed Fondant optional (buttercream can be used instead)
as requiredChocolate sauce
as required Gel food colors

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Steps

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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Cooksnaps

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Sakshi Chaturvedi @foodazzler

on July 15, 2020 01:09

Eager to learn new things and love to explore the world of food .... various cuisines different methods new recipes. we dont just cook we serve love with it.