Glazed Cranberry Mini Cakes

1/3 cup butter or margarine, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
1-1/4 teaspoons vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1-1/4 cups coarsely chopped fresh cranberries
1/2 cup coarsely chopped walnuts
1-2/3 cups HERSHEY'�S Premier White Chips, divided
White Glaze (recipe follows)

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 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.

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 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.