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Mini-cakes with cranberries beneath a white chip glaze.
1/3 cup butter or margarine
1/3 cup granulated sugar
1/3 cup packed light brown sugar
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
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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