Combine flour, baking powder and salt. Set aside.

In a separate bowl, beat together butter and sugar until light and creamy. Beat in the eggs and vanilla.

Alternately blend in flour mixture and milk into butter mixture,

beginning and ending with the flour mixture.

Fill each cooking reservoir with about 1 tablespoon of batter.

Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.

Allow to cool and glaze or coat, as desired

Makes about 60 donut holes

Pumpkin Batter: 1/2 cup of batter, stir in 1 Tablespoon canned pumpkin, 1/4 teaspoon each cinnamon and pumpkin pie spice

Cinnamon-Sugar Batter: 1/2 cup batter, stir in 1 teaspoon sugar and 1/4 teaspoon cinnamon

Blueberry Batter: 1/2 cup batter, stir in fresh blueberries

Lemon Batter: 1/2 cup batter, stir in 1 teaspoon lemon juice and 1 teaspoon lemon zest

Orange Batter: 1/2 cup batter, stir in 1 teaspoon orange juice and 1 teaspoon orange zest

Cinnamon-Sugar: 1/2 cup granulated sugar and 1 Tablespoon ground cinnamon

Confectioner Sugar: 1/2 cup sifted confectioner sugar

White Glaze: 1 1/4 cups sifted confectioner sugar, 2-3 Tablespoons milk. Add milk a small amount at a time, whisk until combined

Pumpkin Glaze: white glaze recipe with 1 teaspoon canned pumpkin stirred in. add less milk

Lemon or Orange Glaze: white glaze recipe with 1 Tablespoon of the lemon or orange juice replacing 1 Tablespoon milk

Strawberry, Raspberry, or Blueberry Sauce: In a small saucepan whisk together 1/2 cup sugar, 2 teaspoons cornstarch, and 1 cup water. Stir in 1 cup fresh or frozen berries. Bring to a boil. Lower heat to low, and cook, stirring constantly until mixture begins to thicken. Remove from heat.