1 ⅓cupall purpose flourregular or gluten-free measure-for-measure flour blend
½cupraspberriesrinsed and dabbed dry with paper towels. Halved, quartered or chopped
For the glaze:
1cupconfectioners’ (powdered) sugar
Preheat the oven to 400 degrees. Lightly grease a donut pan (metal or silicone) and set aside.
In a bowl whisk together the sugar, brown sugar and vegetable oil.
Add the egg and whisk to combine along with the baking powder.
Add half the flour and stir in with a spatula. Pour the milk and mix it in.
Add the remaining flour and stir just until it is mixed in. Do not overmix.
Add the raspberries and carefully fold them in.
Fill the donut pan cavities 2/3-3/4 full. Either spoon in the batter or (recommended) add the batter to a disposable piping bag or gallon plastic bag, cut off one corner and ‘pipe’ it into the donut pan cavities.
Bake for 10 minutes or until golden brown and done. Remove from the oven and let the donuts cool completely before removing from the pan. Turn them out onto a wire cooling rack to finish cooling.
Adding the Glaze
While the cake donuts are cooling, prepare the glaze. Whisk the glaze ingredients together until fully combined and shiny.
Deep each donut in the glaze twisting to take out. Let them dry before serving.