Hoppy Hoppy Monday!
I have the best recipe to share today! It is adapted from a mini bundt cake recipe paired with my Nordic Ware Mini Bunny Cake pan. The almond extract gives these little cakes extra depth of flavor.
- Makes six mini cakes in three adorable bunny shapes.
- Durable cast-aluminum ensures even baking and crisp browning.
- A premium nonstick finish guarantees your cakes will come out of the pan perfect.
- Made in the USA by Nordic Ware, a family-owned company famous for its fine bakeware since 1946.
Mini Bunny Cakes
Sweet little bunny cakes are both cute and delectable.
- 1 cup granulated sugar
- 1 stick unsalted butter, softened
- 1.5 cups flour
- 1/2 cup milk
- 1 tsp baking powder
- 1 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 1/4 tsp pink himalayan salt
- 2 eggs
- 2 tbsp unsweetened cocoa powder (optional)
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Preheat Oven to 350 degrees
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Spray pan with baking spray making sure to cover the bunny details well.
Lightly coat with a dash of extra flour.
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In mixer, cream sugar and butter on low until combined. Increase to medium and beat until fluffy.
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Add flour, milk, baking powder, salt, eggs and extract and mix. Do not overmix batter.
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Pour evenly into pans. It will fill 1/2 to 3/4 of the way. Do not fill to the top.
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Bake for 25-30 minutes until toothpick comes out clean.
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Allow to cool for 10 minutes before turning out onto a cooling rack.
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Serve warm with fresh strawberries and a powdered sugar dusting.
I love how the outside gets a nice golden crunch while the inside retains the perfect warm center and not dried out. The perfect pound cake!
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