Glazed Cranberry
Mini-Cakes
- 1/3 cup butter or
margarine, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large 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 use
White Glaze (recipe follows)
- Heat oven to 350°F.
Lightly grease or paper-line small muffin cups (1 3/4-inches
in diameter).
- 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.
- 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.
Makes 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 HIGH (100%)
30 seconds; stir. If necessary, microwave at HIGH an additional
30 seconds or just until chips are melted when stirred.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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