Glazed Cranberry Mini-Cakes
Category: Desserts
Yield: 3 dozen
1/3 cup Butter or margarine, softened
1/3 cup Granulated sugar
1/3 cup Packed light brown sugar
1 Egg
1 1/4 tsp Vanilla extract
1 1/3 cups All-purpose flour
3/4 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
2 tbsp Milk
1 1/4 cups Coarsely chopped fresh cranberries
1/2 cup Coarsely chopped walnuts
1 2/3 cups (10-oz pkg) HERSHEY'S Premier White Chips, divided
WHITE GLAZE (recipe follows)

Procedures
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. 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 reprinted with permission by Hershey's Kitchens





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