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Desserts - Glazed Cranberry Mini-Cakes

  • 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

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.
Submitted By: Marcella Spence
Marshall Farmers Co-op
Number of Servings: 0
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