Mini Butter Cakes With Cranberry Topping Recipes

GLAZED CRANBERRY MINI CAKES

Steps:

• 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 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.
• To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle 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.
• Drizzle white glaze over top of mini-cakes.
• Refrigerate 10 minutes to set glaze.

MINI BUTTER CAKES WITH CRANBERRY TOPPING

Steps:

• 1. For the cakes: Position an oven rack in the center of the oven and preheat to 325°F. Generously spray a 12-cup mini Bundt pan with nonstick spray. Whisk the flour, allspice and salt together in a medium bowl. Whisk the eggs, half-and-half and vanilla together in a measuring cup.
• 2. Beat the butter in the bowl of an electric mixer on medium speed until smooth, about 2 minutes. With the mixer running, slowly add the granulated sugar. Turn the mixer off, scrape down the sides of the bowl, add the lemon zest, and continue beating until the mixture is light and fluffy, about 3 minutes; scrape down the sides of the bowl. Reduce the speed to low and beat in the flour mixture about ¼ cup at a time, stopping the mixer a few times to scrape down sides of the bowl. Then slowly drizzle in the egg mixture until just incorporated, being careful not to over-mix the batter.
• 3. Divide the batter equally among the prepared cake molds and smooth the tops. Bake until a toothpick inserted into the cakes comes out clean and the tops spring back when lightly pressed, 15 to 18 minutes. Cool the cakes in the pan on a rack about 10 minutes, then invert onto a kitchen towel and place upright on the rack to cool completely.
• 4. For the cranberry topping: Warm the cranberry sauce in a small saucepan over medium-low heat. Stir in the cinnamon and mash the berries slightly with the back of a spoon until you have a chunky compote. Keep at room temperature until ready to use.
• 5. For the glaze: Whisk the confectioners' sugar and milk together until smooth. If the glaze is too thick to pour easily, add more milk a ¼ teaspoon at a time to adjust the consistency.
• 6. To serve: Spoon the glaze over the tops of the cakes and put a rounded teaspoon of cranberry topping in the center.

CRANBERRY DESSERT CAKE WITH BUTTER SAUCE

Steps:

• Preheat oven to 375°F.
• Grease and flour bottom only of 9x13 pan.
• Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
• Mix well.
• In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
• Add sour cream mixture to flour mixture.
• Stir just until dry ingredients are moistened.
• Gently fold in cranberries.
• Spoon into prepared pan.
• Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
• Bring to a boil.
• Simmer over low heat for 2 minutes, stirring constantly.
• Remove from heat, stir in vanilla.
• Serve warm sauce over cake.