Glazed Cranberry Minicakes

This Glazed Cranberry Mini Cakes recipe walks you through how to make white creme cranberry cupcakes with a lick-the-spoon-worthy vanilla glaze made of HERSHEY’S Premier White Creme Chips. These Glazed Cranberry Minicakes are filled with fresh cranberry, giving them a subtle, fantastic tartness to balance out the sweetness. The perfect scrumptious dessert or indulgent breakfast treat!

Ingredients

1/3 cup

butter or margarine, softened

1/3 cup

granulated sugar

1/3 cup

packed light brown sugar

1

egg

1 1/4 tsps

vanilla extract

1 1/3 cups

all-purpose flour

3/4 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

salt

2 Tbsps

milk

1 1/4 cups

fresh cranberries coarsely chopped

1/2 cup

coarsely chopped walnuts

1 2/3 cups

HERSHEY'S Premier White Creme Chips, divided

Directions

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 creme 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.

White Glaze: Place remaining 1 cup HERSHEY'S Premier White Creme Chips in small microwave-safe bowl; sprinkle 2 tablespoons 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.