Glazed Cranberry Mini-Cakes Recipe

Glazed Cranberry Mini-Cakes Recipe

Perfect for your morning pastry tray or with a cup of tea, these lovely little cakes are dainty and delicious.

30 min
20 min


1/3 cupbutter or margarine, softened (75 mL)
1/3 cupgranulated sugar (75 mL)
1/3 cuppacked light brown sugar (75 mL)
1 egg (1)
1 1/4 tspvanilla (6 mL)
1 1/3 cupsall-purpose flour (325 mL)
3/4 tspbaking powder (4 mL)
1/4 tspbaking soda (1 mL)
1/4 tspsalt (1 mL)
2 tbspmilk (30 mL)
1 1/4 cupscoarsely chopped fresh cranberries (300 mL)
1/2 cupcoarsely chopped walnuts (125 mL)
1 2/3 cupsHERSHEY'S CHIPITS White Creme Chips, divided (400 mL)


    1. Pre-heat oven to 350°F (180°C). Lightly grease or paper-line small muffin cups (1-3/4 inches/4.5 cm in diameter).

    2. In large bowl, beat butter, sugars, egg and vanilla extract until fluffy.

    3. In medium bowl, mix together flour, baking powder, baking soda and salt; gradually mix into butter mixture. Add milk; stir until blended.

    4. Stir in cranberries, walnuts and 2/3 cup (150 mL) of the white creme chips (reserve remaining chips for glaze). Fill muffin cups about 7/8 full with batter.

    5. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Let cool 5 minutes; remove from pans to wire rack. Cool completely.

    6. Prepare WHITE CREME GLAZE; drizzle over top of mini-cakes. Refrigerate 10 minutes to set glaze.

    Makes 3 dozen.

    Place remaining 1 cup (250 mL) white creme chips in small microwave-safe bowl; sprinkle 2 tbsp (30 mL) vegetable oil over chips. Microwave on HIGH (100%) 30 seconds; stir. If necessary, microwave 30 seconds longer or just until chips are melted when stirred.
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