Heat oven to 350°F. Lightly grease small muffin cups (1 3/4 inches in diameter) or line with paper bake cups.

Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder, baking soda, and salt; gradually blent 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 18-20 minutes or until wooden pick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely. Prepare White Glaze; drizzle over tops of mini-cakes. Refrigerate 10 minutes to set glaze.

WHITE GLAZE: Place remaining 1 cup white chips in small microwave safe bowl; sprinkle 2 tablespoons vegetable oil over chips. Microwave at HIGH 30 seconds; stir. If necessary, microwave additional 30 seconds or just until chips are melted when stirred.