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What yummy little treats these are! I used dried cranberries, since I couldn't find any fresh ones this time of year, and softened them for 30 minutes in 1/2 cup of warm water and then drained them. I cooked the first batch for 18 minutes, but they turned out a little dark, so I baked the second batch for 14 minutes and they came out perfectly. The white chocolate glaze adds a little touch of sweetness, just enough to still let the tangy flavor of the cranberry cakes come through. I'm going to make them as full-sized cupcakes next time -- they are a great snack!

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TasteTester March 27, 2010
Glazed Cranberry Mini Cakes