Glazed Cranberry Mini-Cakes


Submitted By: Marcella Spence

Ingredients

  • 1/3 cup butter or margarine, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 11/4 teaspoons vanilla extract
  • 11/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 11/4 cups coarsely chopped fresh cranberries
  • 1/2 cup coarsely chopped
  • walnuts
  • 12/3 cups white chocolate chips, divided
  • White glaze:
  • 1 cup white chocolate chips
  • 2 tablespoons vegetable oil

    • Instructions


    Preheat oven to 350°. Lightly grease or paper-line 36 small muffin cups (13/4 inches in diameter).
    Beat butter, sugars, egg, and vanilla in large bowl until fluffy. Stir together dry ingredients; gradually blend into butter mixture. Add milk; stir until blended. Stir in cranberries, walnuts and 2/3 cup white chips. Fill muffin cups almost full with batter.
    Bake 18 to 20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool five minutes and remove from pan to a wire rack. Cool completely.
    Place remaining 1 cup white chocolate chips in small microwave bowl and sprinkle 2 tablespoons vegetable oil over chips. Microwave on high for 30 seconds or just until chips are melted when stirred.
    Drizzle glaze over cakes. Refrigerate 10 minutes to set the glaze.