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Glazed Cranberry Mini-Cakes
Makes about 3 dozen mini-cakes
Glazed Cranberry Mini-Cakes
Image © Publications International, Ltd.
Glazed Cranberry Mini-Cakes


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 teaspoons vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1-1/4 cups coarsely chopped fresh cranberries
1/2 cup coarsely chopped walnuts
1-2/3 cups HERSHEY'®S Premier White Chips, divided
  White Glaze (recipe follows)
   
1. Heat oven to 350°F. Lightly grease or paper-line 36 small muffin cups (1-3/4 inches in diameter).
2. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder, baking soda and salt; gradually blend 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 almost full with batter.
3. 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 Chips in small microwave-safe bowl; sprinkle 2 tablespoons vegetable oil over chips. Microwave at MEDIUM (50% power) 30 seconds; stir. If necessary, microwave at MEDIUM additional 30 seconds or just until chips are melted when stirred.
The Hershey Company
© The Hershey Company
To see more great recipes in related categories, click the links below
Hershey's® | Cakes | Thanksgiving & Christmas
 
     
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