Raspberry Filled Caramel Donut Holes

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar
  • 2 1/8 tsp Caramel extract
  • 5 1/3 cup Flour
  • 1 1/2 tsp Salt
  • 2 cup Sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 cup Butter
  • 2 cups Milk

• Other

  • 11 ounces Robert Rothschild Farm Seedless Red Raspberry Preserves

Found on melaniemakes.com

Description

Ingredients

• ½ cup butter, softened
• ½ cup vegetable oil
• 1 cup sugar
• ⅔ cup brown sugar
• 4 eggs
• 2 teaspoons caramel extract
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• 1-1/2 teaspoons salt
• 5-1/3 cup flour
• 2 cups milk
• 11 ounces Robert Rothschild Farm Seedless Red Raspberry Preserves
• 1 cup sugar
• ⅛ teaspoon caramel extract
• ½ cup butter, melted

Directions

• Preheat oven to 325 degrees.
• In the bowl of an electric mixer, cream together butter, vegetable oil, sugar and brown sugar.
• Add eggs and 2 teaspoons caramel extract and mix until combined.
• Add baking powder, baking soda and salt.
• Stir in flour and milk, alternating between the two and beginning and ending with the flour until just combined.
• Using a tablespoon scoop, add batter to cavities of cake pop pan. Place top on pan and lock into place.
• Bake 15-17 minutes or until golden.
• Fill pastry bag or ziptop bag with corner snipped and fitted with decorating tip with plain circular opening with preserves. Push tip into the top of each donut hole and squeeze bag as you pull it from the center of each donut hole.
• Remove holes to cooling rack.
• Stir ⅛ teaspoon caramel extract into sugar.
• Brush each filled hole with butter and roll in caramel sugar mixture.
• Enjoy immediately.