Zutaten für Glazed Cranberry Mini Cakes
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- Light Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- Fresh Cranberries
- 1/2 cup chopped walnuts
- White Chocolate Chips
- 1 teaspoon vegetable oil
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Zubereitung von Glazed Cranberry Mini Cakes
- Preheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with paper liners or grease the cups well.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the milk until the batter is smooth.
- Fold in the dried cranberries, walnuts, and 2/3 cup of the white chocolate chips.
- Fill each muffin cup about 7/8 full.
- Bake for 18-20 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the mini cakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the glaze: Place the remaining 1 cup of white chocolate chips in a microwave-safe bowl. Sprinkle with vegetable oil.
- Microwave in 30-second intervals, stirring after each interval, until the chips are melted and smooth.
- Once the mini cakes are completely cool, drizzle the white chocolate glaze over the top.
- Refrigerate for 10 minutes to allow the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
34g
Fat
14g
Carbs
4g
