Easy Red Velvet Cake Donuts
User Reviews
5.0
12 reviews
Excellent
Easy Red Velvet Cake Donuts
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A beautiful red velvet donut is perfect for Valentine's Day. Made a bit healthier, these donuts are moist and delicious and that Irish Cream cream cheese glaze tops it perfectly!
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Ingredients
- 1 cup unbleached all-purpose flour High Altitude (HA) add ½ tablespoon
- 2 tablespoons natural cocoa powder not Dutch processed
- ¾ cup brown sugar packed, HA reduce to ⅔ cup
- ½ teaspoon kosher salt
- 1 teaspoon baking powder HA reduce to ¾ teaspoon
- ½ cup buttermilk room temperature
- 3 tablespoons butter melted
- 1-1 ½ teaspoons vanilla extract
- 1 egg large, room temperature
- 2-4 drops red food coloring*
- 1 teaspoon espresso powder optional
Irish Cream Cream Cheese Glaze
- 3 ounces cream cheese room temperature (Neufchatel is fine)
- 3 tablespoons butter softened (regular or unsalted)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4 tablespoons Irish cream liqueur or substitute milk, ½ & ½ or heavy cream
Instructions
- Preheat oven to 350° F (175° C) (375° F (190° C) for high altitude) and spray your donut pan generously with non-stick spray, butter or oil.
- In a mixing bowl whisk together the flour, cocoa powder, kosher salt, and baking powder. Set aside.
- In a small measuring cup or bowl, mix together buttermilk and egg, then add vanilla to melted and slightly cooled butter, slowly whisk into the buttermilk and egg mixture until smooth.
- Make a well in the center of the dry ingredients and pour the liquid ingredients in, using a rubber spatula, fold in the liquid until the mixture is combined and no dry ingredients remain, careful to not over mix.
- Add red food coloring if desired, I don't normally like to use real red dye, but since I only used 2 ½ drops, felt it was okay. For a more vibrant red, add up to 4 or also try using red gel. Use spatula to mix together. Natural dyes will add some color, but not very vibrant.
- Place piping bag or baggie in tall glass, fold top edges over the glass to hold the bag open and scoop the donut batter into the bag.
- Snip off ½ inch of the bottom of the bag and squeeze into donut pan, not adding too much. I barely got 12 donuts and overfilled a few.
- Bake for 8-10 minutes (high altitude start checking at the 8 minute mark), donuts are done when tops spring back when lightly touched or toothpick inserted comes out clean.
- Immediately place a cooling rack on top of the donut pan and invert donuts allowing to cool completely.
- Irish Cream Cheese GlazeWhile donuts cool, make the glaze. Beat the butter and cream cheese until light and fluffy, 2-3 minutes on medium speed. Add vanilla and beat until smooth.
- Add powdered sugar a little at a time, once you have added all the powdered sugar add a little Irish Cream/Milk at a time, mixing well until you have the right consistency.
- You want it to be pretty soft, if it's too much like a spreadable buttercream, add additional milk or Irish Cream a little at a time until desired consistency to dip your donut. You may also microwave the mixture for 15-20 seconds, stirring well until you get the desired consistency.
- Dip cooled donuts in the glaze, laying out on wire rack to allow drips collect below. Put the wire rack on some parchment or wax paper or place on a cookie sheet for easy clean up. If desired, crumble one donut to use as crumb decoration for the top of the donuts. I ate half and crumbled half -- one must test right! Or keep them plain or sprinkle red jimmies or Valentine's hearts on top.
Equipments used:
Notes
- cooling rack
- If baking above 3000 feet, I recommend using these adjustments for your red velvet doughnuts. I bake at mile high, 5280 to be exact and these turned out beautifully!
- Donuts are best eaten the same day, but nobody complained about those that were a few days old. Keep in airtight container on counter for up to 4 days, refrigerate after that. Unglazed donuts may be frozen up to 3 months until ready to glaze, bring to room temperature, then glaze as directed.
- Donuts are best eaten the same day, but nobody complained about those that were a few days old. Keep in airtight container on counter for up to 4 days, refrigerate after that. Unglazed donuts may be frozen up to 3 months until ready to glaze, bring to room temperature, then glaze as directed.
- Adapted from The Preppy Kitchen.
- *For best results use natural cocoa powder, not Dutch processed and be sure to use buttermilk as the acidity reacts with the cocoa powder giving you a reddish reaction.
- Make your own buttermilk | Add ½ tablespoon lemon juice OR white vinegar to a 1 cup measuring cup, fill cup with milk to ½ cup mark, stir and allow to sit for 5-10 minutes (the longer it sits, the thicker it will get).
- You do not have to use red dye, but note that the donuts will be a reddish brown color and not a vibrant red.
- Get the glaze to how you want it to be, if you prefer to spread it on like buttercream, do it! If you want it thinner, add more milk or Irish cream to thin out -- bottom line, Make it Yours!
- I would serve these donuts to my kids, the amount of alcohol in the frosting is minimal, but if you are uncomfortable doing so, by all means use milk or cream instead.
- Invert donuts immediately onto a cooling rack from the oven, if not, they may stick.
- Increase flour by ½ - 1 tablespoon
- Decrease brown sugar to ⅔ cup
- Decrease baking powder to ¾ teaspoon
- Bake in a preheated 375° F (190° C) oven for and start checking at 8 minutes for doneness.
Nutrition Information
Show Details
Serving
1donut
Calories
331kcal
(17%)
Carbohydrates
53g
(18%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
44mg
(15%)
Sodium
264mg
(11%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
368IU
(7%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10-12 donuts
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 331kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 264mg | 11% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 368IU | 7% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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