Cran-Orange Mini Bundt Cakes

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 12 teaspoon salt
• 1 23 cups granulated sugar
• 34 cup butter, softened
• 3 large eggs
• 2 tablespoons orange peel, finely grated
• 2 teaspoons vanilla extract
• 34 cup buttermilk
• 1 cup miniature chocolate chip
• 1 cup fresh cranberries, coarsely chopped
• 2 cups white chocolate chips
• 14 cup orange juice
• 1 teaspoon orange peel, grated

1. Preheat oven to 350F.
2. Spray two 6-cake mini-Bundt cake pans with nonstick cooking spray (or 12 individual mini bundt cake pans).
3. Combine flour, baking powder and salt in large bowl, set aside.
4. Beat the sugar and butter in large mixer bowl until creamy.
5. Beat in eggs one at a time, beating well after each addition.
6. Beat in orange peel and vanilla extract.
7. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions (so flour, buttermilk, flour, buttermilk, ending with flour).
8. Stir in morsels and then fold in cranberries.
9. Spoon into prepared pans, filling 3/4 full.
10. Bake for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden.
11. Cool in pans on wire racks for 10 minutes.
12. Invert pans onto wire racks to release cakes and then cool completely.
13. Drizzle with Glaze.
14. FOR GLAZE: Microwave white morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
15. (The morsels may retain some of their original shape.
16. ).
17. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
18. Whisk in 1/4 cup orange juice and 1 teaspoon grated orange peel.
19. (Mixture will initially get firm, but as you keep stirring, it will get smooth.
20. Add more orange juice if needed.
21. ).

allpurpose, baking powder, salt, sugar, butter, eggs, orange peel, vanilla, buttermilk, chocolate chip, fresh cranberries, white chocolate chips, orange juice, orange peel

Taken from www.food.com/recipe/cran-orange-mini-bundt-cakes-363177 (may not work)