Glazed Cranberry Mini Cakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
1/3 cup butter or 1/3 cup margarine, softened |
1/3 cup granulated sugar |
1/3 cup light brown sugar, packed |
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 fresh cranberries, coarsely chopped |
1/2 cup walnuts, coarsely chopped |
1 2/3 cups hershey's premier white chocolate chips, divided |
2 tablespoons vegetable oil |
Directions:
1. Heat oven to 350°F
2. Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
3. Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
4. Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
5. Add milk; stir until blended.
6. Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
7. Fill muffin cups about 7/8 full with batter.
8. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
9. Cool 5 minutes; remove from pans to wire rack.
10. Cool completely.
11. To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
12. Microwave at MEDIUM (50%) 30 seconds; stir.
13. If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
14. Drizzle white glaze over top of mini-cakes.
15. Refrigerate 10 minutes to set glaze.
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