How to make Emoji mini cakes (eggless) easy

Emoji mini cakes (eggless) - Turned out great! Very moist.. Today I am sharing this Emoji mini cakes (eggless)! A quick and easy dinner that is ready in under 35 minutes! Today I'm making a mini emoji cake. Cinnamon Mini Bundt Cakes with Almond Glaze are great for a tea party or to snack on. Take the cinnamon mini bundt cakes out of the oven and let them cool down completely. Once cooled, pour the almond glaze on top and top with sliced almonds! How to get personalized Emojis (Minis).

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You can cook Emoji mini cakes (eggless) with 21 Ingredients and 18 steps. See the following guide!

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

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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. apf,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,yogurt and vanilla essence until its 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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