Glazed Cranberry Mini Cakes - cooking recipe

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

Preparation

Heat oven to 350\u00b0F
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.
To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle 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.
Drizzle white glaze over top of mini-cakes.
Refrigerate 10 minutes to set glaze.