From PILLSBURY BAKING Makes 12 mini cakes Mini Carrot Tray Cakes are a cute dessert for spring, summer, and fall celebrations. INGREDIENTS 1 box PILLSBURY…
From MARTHA WHITE
Makes 12 mini cakes
Two Please!
INGREDIENTS
No-Stick Cooking Spray
Topping
1/2 cup butter, melted
1/2 cup white baking chips
1 1/2 cups cranberries, fresh or frozen, thawed
Cake
1 cup sour cream
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon almond extract
2 (7.4 oz.) packages Martha White Chocolate Chip Muffin Mix
Garnish
1 cup heavy cream whipped with 1 tablespoon sugar, optional
DIRECTIONS
1.HEAT oven to 350 degrees. Spray 12 (2 3/4 x 3/4-inch) muffin cups with no-stick cooking spray. Spoon 2 teaspoons melted butter into each muffin cup. Divide baking chips and cranberries evenly among muffin cups.
2.COMBINE sour cream, milk, sugar and almond extract in medium bowl. Mix well. Add muffin mix. Stir to blend. Spoon batter into muffin cups.
3.BAKE 25 to 30 minutes or until golden brown. Place cookie sheet over muffin pan. Carefully invert cakes onto sheet. Best served warm. Top with whipped cream, if desired.
Find this recipe and more holiday treats at marthawhite.com
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