Glazed Cranberry Mini Cakes

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Source: hershey's website

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Steps

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Heat oven to 350f.

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Lightly grease or paper-line small muffin cups.

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Beat butter , granulated sugar , brown sugar , egg and vanilla extract in large bowl until light and fluffy.

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Stir together flour , baking powder , baking soda and salt.

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Gradually mix into butter mixture.

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Add milk.

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Stir until blended.

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Stir in cranberries , walnuts and 2 / 3 cup white chips.

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Fill muffin cups about 7 / 8 full with batter.

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Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.

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Cool 5 minutes.

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Remove from pans to wire rack.

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Cool completely.

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To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl.

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Sprinkle vegetable oil over chips.

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Microwave at medium 30 seconds.

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Stir.

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If necessary , microwave at medium an additional 30 seconds or just until chips are melted when stirred.

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Drizzle white glaze over top of mini-cakes.

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Refrigerate 10 minutes to set glaze.

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Ingredients

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butter, granulated sugar, light brown sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, salt, milk, fresh cranberries, walnuts, white chocolate chips, vegetable oil