Cranberry Bliss Mini Bundt Cakes
Indulge in the festive flavors of our Cranberry Bliss Mini Bundt Cakes! These delightful mini cakes blend the tartness of fresh cranberries with the richness of toasted walnuts, all enveloped in a moist, buttery batter. Topped with a luscious white chocolate glaze, they make the perfect treat for holiday gatherings or an everyday dessert. Serve them at your next celebration, and watch as they quickly become a favorite among family and friends—sweet, tangy, and utterly delicious!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
butter or margarine
1/3 cup (softened)
granulated sugar
1/3 cup
light brown sugar
1/3 cup (packed)
egg
1
vanilla extract
1 1/4 teaspoons
all-purpose flour
1 1/3 cups
baking powder
3/4 teaspoon
baking soda
1/4 teaspoon
salt
1/4 teaspoon
milk
2 tablespoons
fresh cranberries
1 1/4 cups (coarsely chopped)
walnuts
1/2 cup (coarsely chopped)
Hershey's premier white chocolate chips
1 2/3 cups (divided)
vegetable oil
2 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
Lightly grease or line small muffin cups (1-3/4 inches in diameter) with paper liners.
3
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4
Add the egg and vanilla extract, mixing well until fully incorporated.
5
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
6
Gradually add the dry ingredients to the butter mixture, mixing gently until just combined.
7
Stir in the milk until the batter is smooth and creamy.
8
Fold in the chopped cranberries, walnuts, and 2/3 cup of the white chocolate chips, ensuring they are evenly distributed throughout the batter.
9
Fill each muffin cup about 7/8 full with the cake batter.
10
Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
11
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
12
For the white chocolate glaze, place the remaining 1 cup of white chocolate chips in a microwave-safe bowl. Drizzle the vegetable oil over the chips.
13
Microwave at medium power (50%) for 30 seconds, then stir. If needed, continue to microwave in 30-second intervals until the chocolate is completely melted and smooth.
14
Drizzle the white chocolate glaze over the cooled mini cakes.
15
Refrigerate for 10 minutes to allow the glaze to set before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cranberry Bliss Mini Bundt Cakes?
They are festive mini cakes that blend tart fresh cranberries with toasted walnuts in a buttery batter, finished with a white chocolate glaze.
What is the recommended oven temperature for these cakes?
The oven should be preheated to 350°F (175°C).
What size muffin cups are used for this recipe?
The recipe calls for small muffin cups that are approximately 1-3/4 inches in diameter.
How long should I cream the butter and sugars?
You should cream the softened butter, granulated sugar, and light brown sugar for about 2-3 minutes until the mixture is light and fluffy.
What type of cranberries are best for this recipe?
The recipe specifies using fresh cranberries that have been coarsely chopped.
Should the walnuts be prepared in a specific way?
Yes, the walnuts should be coarsely chopped before being folded into the batter.
How much should I fill each muffin cup?
Each muffin cup should be filled about 7/8 full with the cake batter.
What is the baking time for these mini cakes?
The mini cakes should bake for 18 to 20 minutes.
How can I tell if the mini bundt cakes are done?
They are done when a wooden pick inserted into the center of a cake comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for 5 minutes before moving them to a wire rack.
What ingredients are needed for the white chocolate glaze?
The glaze is made using 1 cup of white chocolate chips and 2 tablespoons of vegetable oil.
How do I melt the white chocolate for the glaze?
Microwave the white chocolate chips and oil at 50% power for 30 seconds, then stir and repeat until smooth.
How many white chocolate chips go into the batter?
2/3 cup of white chocolate chips are folded directly into the cake batter.
Why is vegetable oil added to the white chocolate glaze?
Vegetable oil is drizzled over the chips to help them melt smoothly and create a better consistency for drizzling.
Do I need to refrigerate the cakes after glazing?
Yes, refrigerate the cakes for 10 minutes to allow the white chocolate glaze to set before serving.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
What dry ingredients are included in the recipe?
The dry ingredients consist of all-purpose flour, baking powder, baking soda, and salt.
Is vanilla extract used in this recipe?
Yes, the recipe requires 1 1/4 teaspoons of vanilla extract.
What kind of sugar is needed?
The recipe uses both 1/3 cup of granulated sugar and 1/3 cup of packed light brown sugar.
How much milk is required for the batter?
The recipe calls for 2 tablespoons of milk.
What brand of white chocolate chips is suggested?
The recipe specifically mentions Hershey's premier white chocolate chips.
Can I use paper liners for the muffin cups?
Yes, you can either lightly grease the cups or line them with paper liners.
Should I mix the dry and wet ingredients separately first?
Yes, whisk the dry ingredients in a separate bowl before gradually adding them to the creamed butter mixture.
When do I add the milk to the mixture?
Stir in the milk after the dry ingredients have been gently combined with the butter mixture.
How many eggs are needed for this recipe?
One egg is required.
What is the total number of ingredients used?
There are 14 ingredients used in this recipe.
Is this recipe suitable for holiday gatherings?
Yes, it is described as a festive treat perfect for holiday celebrations.
How should I stir the batter once the dry ingredients are added?
Mix gently until just combined to avoid overworking the batter.
What should the texture of the batter be before folding in extras?
The batter should be smooth and creamy after stirring in the milk.
Can I use these as party food?
Yes, these mini cakes are excellent for parties and are sure to be a favorite among guests.