Red Valvet Donuts
Baked red velvet donuts with a cream cheese glaze.
Servings: 15 donuts
Cost: $20
Ingredients
Red Velvet Donuts
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 tbsp cocoa powder unsweetened
- 1 cup buttermilk
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 6 tbsp melted butter
- 10-15 drops food coloring natural or regular dye or a mixture of both
Cream Cheese Glaze
- 4 ounces cream cheese completely softened
- 4 ounces unsalted butter room temp.
- 3/4 cup powdered sugar
- 5 tbsp milk or more if needed
- 1 tsp vanilla extract
Instructions
Red Velvet Donuts
- Combine the dry ingredients and give them a gentle whisk.
- Combine the buttermilk, eggs, vanilla, and vinegar in a liquid measuring cup.
- Using an electric mixer, beat the butter, granulated, and brown sugar in a medium bowl until fluffy.
- Alternate the dry and liquid ingredients. I do half and half while adding red food coloring in between.
- Add the red food coloring while mixing the dry and wet ingredients with the butter.
- Mix just until combined, and the donuts have a deep red color.
- Add a pastry bag into a glass to fill with batter.
- Pipe the batter into the donut pan about 3/4 of the way full.
- Bake at 350F for about 9 minutes until the donuts are set and spring back when touched.
- Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before adding the glaze.
Cream Cheese Glaze
- Add all of the ingredients into a large mixing bowl.
- Beat on medium using an electric mixer until smooth.
- Add more milk to get a glaze-like consistency.
- Dip each donut into the glaze and add sprinkles.
Notes
- Be sure to measure your ingredients correctly for accurate results.
- Use room-temperature eggs and buttermilk for better texture.
- Only mix until the ingredients are combined; don’t overmix the batter.
- Use a piping or ziplock bag with a corner snipped off to evenly fill the donut cavities in your pan.
- Place a silicone pan on top of a baking sheet for stability and easy removal from the oven.
- Oven temperatures vary, so check after 7 minutes. The donuts should be soft to the touch with a little bounce when you touch it.
Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 247mg | Potassium: 145mg | Fiber: 1g | Sugar: 24g | Vitamin A: 501IU | Calcium: 72mg | Iron: 1mg
