Glazed Cranberry Mini-Cakes

Glazed Cranberry Mini-Cakes

Mini-cakes with cranberries beneath a white chip glaze.

SKILL LEVEL
Beginner
PREP
21 min
BAKE
18 min
YIELD
36 servings

Ingredients

Directions

    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.

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