Steps:
- 1. Heat oven to 350°F. Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter). 2. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder, baking soda and salt; gradually blend 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 7/8 full with batter. 3. 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. Prepare White Glaze; drizzle over top of mini-cakes. Refrigerate 10 minutes to set glaze. White Glaze: Place remaining 1 cup HERSHEY'®S Premier White Chips/Vanilla Milk Chips in small microwave-safe bowl; sprinkle 2 tablespoons vegetable oil over chips. Microwave at HIGH (100% power) 30 seconds; stir. If necessary, microwave at HIGH additional 30 seconds or just until chips are melted when stirred.
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