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Glazed Cranberry Mini-Cakes Recipe

Things You'll Need

  • 1/3 cup butter or margarine, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 1-1/4 teaspoons vanilla extract
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1-1/4 cups coarsely chopped fresh cranberries
  • 1/2 cup coarsely chopped walnuts
  • 1-2/3 cups HERSHEY'S Premier White Chips, divided
  • WHITE GLAZE (recipe follows)

How to Make

  • 1. Heat oven to 350°F. Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
  • 2. Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy. Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture. Add milk; stir until blended. Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze). Fill muffin cups about 7/8 full with batter.
  • 3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely. Prepare WHITE GLAZE; drizzle over top of mini-cakes. Refrigerate 10 minutes to set glaze. About 3 dozen mini-cakes.
  • WHITE GLAZE: Place remaining 1 cup HERSHEY'S Premier White Chips in small microwave-safe bowl; sprinkle 2 tablespoons vegetable oil over chips. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.