1⅓ cups all purpose flour
½ cup sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla extract
¼ cup unsalted butter, melted
1 egg
12 Red Vines Original Twists, chopped into small pieces
½ cup water
1 teaspoon sugar
For topping:
¼ cup melted butter
½ cup sugar
1 tablespoon cinnamon
Preheat oven to 375F degrees and spray a mini muffin tin with cooking spray. In a large bowl, combine the flour, sugar, baking powder, and salt.
In a smaller bowl, combine the milk, vanilla extract, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix to fully combine.
Add a tablespoon of donut batter to each mini muffin tin slot. Bake for 16 to 17 minutes, until a toothpick inserted into the middle of a donut hole comes out clean. When cool enough to handle, transfer the donut holes to a baking sheet lined with parchment paper.
While the donut holes bake, make the filling.
Combine the Red Vines Original Twists, water, and sugar in a skillet over medium-low heat.
Simmer, stirring frequently, until the Red Vines have completely softened and broken down, about 10 minutes.
Scoop the melted Red Vines into a piping bag fitted with a circular tip.
Using a sharp paring knife, make a small “X” in the bottom of each donut hole and fill with the melted Red Vines.
Melt the butter for the topping in a small bowl and combine the sugar and cinnamon in a medium bowl. Coat the donut in cinnamon sugar mixture. Enjoy!
1⅓ cups all purpose flour
½ cup sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla extract
¼ cup unsalted butter, melted
1 egg
12 Red Vines Original Twists, chopped into small pieces
½ cup water
1 teaspoon sugar
For topping:
¼ cup melted butter
½ cup sugar
1 tablespoon cinnamon
Preheat oven to 375F degrees and spray a mini muffin tin with cooking spray.
In a large bowl, combine the flour, sugar, baking powder, and salt.
In a smaller bowl, combine the milk, vanilla extract, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix to fully combine.
Add a tablespoon of donut batter to each mini muffin tin slot. Bake for 16 to 17 minutes, until a toothpick inserted into the middle of a donut hole comes out clean. When cool enough to handle, transfer the donut holes to a baking sheet lined with parchment paper.
While the donut holes bake, make the filling.
Combine the Red Vines Original Twists, water, and sugar in a skillet over medium-low heat.
Simmer, stirring frequently, until the Red Vines have completely softened and broken down, about 10 minutes.
Scoop the melted Red Vines into a piping bag fitted with a circular tip.
Using a sharp paring knife, make a small “X” in the bottom of each donut hole and fill with the melted Red Vines.
Melt the butter for the topping in a small bowl and combine the sugar and cinnamon in a medium bowl.
