Glazed Cranberry Minicakes

Name: Glazed Cranberry Mini Cakes Recipe | Hersheyland
Prep time: 21 min
Total time: 120 min
Yield: 36 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 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

Details

Timing
Timing
Total:: 2 Hr.
Bake:: 18 Min.
Prep:: 21 Min.
Skill Level:: Beginner
Yields:: 36 mini-cakes

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!

These Cranberry Cinnamon Rolls take the classic, ooey-gooey baked good up a notch with the addition of HERSHEY'S Cream Cheese Flavored Chips and cranberry filling.

Ingredients & Directions

Prep Time: 21 minutes
Bake Time: 18 minutes
Cool Time: 50 minutes
Chill Time: 10 minutes

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

READY TO MAKE THIS?

Directions

Equipment Needed 

Oven

1-3/4-Inch Muffin Cup Tin

Muffin Cups (optional)

Bowl

Mixer

Wire Rack

Microwave-Safe Bowl

Microwave

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.

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