1⅓ cups all purpose flour
½ cup sugar
1½ teaspoons baking powder
r½ teaspoon salt
½ cup milk
½ teaspoon vanilla extract
¼ cup unsalted butter, melted
12 Red Vines Original Red Licorice Twists, chopped into small pieces
½ cup water
1 teaspoon sugar
01. Step One – Mix Donut Batter and Bake for 16–17 Minutes
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.
02. Step Two – Melt Red Vines Filling
While the donut holes bake, make the filling.
Combine the Red Vines Original Red Licorice 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.
03. Step Three – Fill Donut Holes & Cover in Cinnamon Sugar
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.
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