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Baby Bunny Cake Pan

Baby Bunny Cake Pan

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Vanilla Bean Honey Bunny Cakelets

5 based on 4 reviews

PREP: 15 MINUTES

COOK: 25 MINUTES

SERVINGS: 1 - 6 SERVINGS

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Ingredients

  • 1 ½ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3/4 cup milk
  • 1/3 cup honey
  • 1 tablespoon lemon juice
  • 1 vanilla bean, seeded
  • ½ cup butter, softened
  • ½ cup sugar
  • 2 large eggs

Directions

Preheat oven to 350 degrees. Prepare bunny pan with butter and flour or baking spray. Set aside. In medium bowl, whisk together flour, baking powder and salt. Set aside.

In another bowl, combine milk, honey, lemon juice and vanilla bean seed. Set aside. In a stand mixer with paddle attachment cream butter and sugar together. Add one egg at a time and blend thoroughly after each. Add half of flour mixture, then half of milk mixture. Blend completely before adding the other half of flour and milk. Scrape sides of bowl and beat until fully incorporated. Pour evenly in prepared bunny pan. Tap gently on counter to remove bubbles. Bake for 25-30 minutes or until toothpick inserted into center of the middle bunny comes out clean. Let cool for 10 minutes before inverting onto a cooling rack.

Read Recipe Reviews

    This is the best vanilla cake recipe that I have made and it worked perfectly in the bunny pan. They were flavorful, moist and oh so cute.

    Easy peasy & ‘pleasy’. Made this for an outdoor party, and the cakelets were tasty, not too sweet and not too dense (but dense enough to hold up in the tiny vegetable cakelet pan molds). I added some lemon zest, and it helped make the honeu flavor ‘pop’

    I have made little bunny cakes for years for Easter and brunches. I like to serve with a strawberry sauce or Carmel sauce.

    I made these bunny cakes for Easter dinner and they were a hit! The bunnies were absolutely beautiful and tasted delicious. So easy to make and the end result was fantastic

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Product Used In This Recipe

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Baby Bunny Cake Pan

Baby Bunny Cake Pan

SEE PRODUCT