- 36
- 40 mins
- 70 mins
Ingredients
- 1 1 1 box (16.3 oz) Betty Crocker™ Krispy Kreme Doughnuts™ cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1/4 1/4 1/4 cup butter, melted
- 1/2 1/2 1/2 cup seedless red raspberry preserves or jam
- 1/2 1/2 1/2 cup sugar
- 1 1 1 teaspoon ground cinnamon
- Glaze pouch from cake mix box
- 2 2 2 tablespoons milk
Preparation
Step 1
1
Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
2
In large bowl, make cake batter as directed on box. Spoon 1 tablespoon batter into each muffin cup. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean.
3
Cool in pan 5 minutes. Carefully run small knife around outside edges of muffins to loosen. Brush tops of muffins with melted butter; remove from pan to cooling rack.
4
In small resealable food-storage bag, place raspberry preserves; seal top, and cut 1/8-inch tip from corner. Using small knife, insert and twist in side of muffin to make small hole. Insert tip of bag into hole; gently squeeze bag until muffin expands slightly, but does not burst. Fill muffin with heaping 1/2 teaspoon preserves with a little coming out on side. Repeat steps to make a hole and fill remaining muffins, working one at a time.
5
In large resealable food-storage plastic bag, mix sugar and cinnamon. Place 3 muffins in bag; gently toss to coat. Remove muffins from bag to cooling rack; repeat with remaining muffins.
6
When ready to serve, squeeze and cut Glaze pouch as directed on box. In small microwavable bowl, mix contents of Glaze pouch with milk until well blended. Microwave uncovered on High 20 to 30 seconds or until warm and pourable. Serve muffins with warm glaze for dipping. Store loosely covered at room temperature.