Preheat the oven to 400 °F (204 °C). Lightly grease a donut pan 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 with the help of a spatula, stir to incorporate. Pour the milk and mix it in. Finally add the remaining flour and stir for around 2 minutes or until the flour is fully incorporated.
Add the raspberries and carefully fold them in.
Spoon the batter into the donut pan and take to the oven. Bake for 10 minutes or until golden brown and done. Remove from the oven and let it cool down completely before removing from the pan.
While the cake donuts are cooling, prepare the glaze. In a bowl whisk together all the ingredients until shiny.
Deep each donut in the glaze twisting to take out. Let them dry before serving.
Notes
I used freeze dried raspberries chopped to decorate the donuts.