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Preheat oven to 375° F. Prepare 3D Bunny Pan with baking spray containing flour. Using a stand mixer with a paddle attachment, cream sugar and butter until fluffy. Add milk and vanilla. In a separate bowl, combine sifted flour and baking powder. Add flour mixture in three parts to the butter mixture until incorporated.
Grease and flour all 4 wells of an Easter bunny cake pan; tap out excess flour. Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds.
(Tip: If you want to make one recipe, you can divide your batter in half. Add 3 tablespoons of cocoa powder to half of vanilla or white cake batter for 3 chocolate bunny cakes and 3 vanilla cakes.) Use a baking spray with flour (I used Baker’s Joy) spraying your pan well and fill your cavities 3/4 full with your batter.
Bake your bunny cakelets at 350 degrees for 20 – 30 minutes, until toothpick comes out clean when inserted in the cake center. Cool cakes in the pan on a rack for 10 minutes. Turn out on rack and cool completely.
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