Baked Red Velvet Doughnuts with Cream Cheese Frosting from the Red Velvet Lover’s Cookbook + Giveaway

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 baked red velvet doughnuts with cream cheese frosting

the perfect way to start your day with red velvet

baked red velvet doughnuts with cream cheese frosting

 

I happen to love the color red.

It’s the accent color of choice in my home, red lipstick goes with everything, and let’s not forget red velvet. I LOVE red velvet, so I was super excited to get a copy of Deborah Harroun’s {aka Taste and Tell} Red Velvet Lover’s Cookbook.

 

 

An entire book devoted to red velvet; that has my name all over it. The crepes look heavenly, the cake is a classic, bread… well duh, but you know how I feel about doughnuts, those HAD to be first on my list. I cannot pass up a doughnut ever.

 

baked red velvet doughnuts with cream cheese frosting

 

Luckily, the book includes a baked doughnut recipe so I don’t have to feel guilty about how many I plan on eating. Oh but trust me, the glazed fried doughnuts will happen.

If you don’t have a doughnut pan, the doughnuts can be made in muffin tins; I made mine mini, ’cause I just love little food – either way they are delicious.

 

baked red velvet doughnuts with cream cheese frosting

 

Baked Red Velvet Doughnuts with Cream Cheese Frosting from the Red Velvet Lover’s Cookbook + Giveaway

Ingredients

  • Doughnuts -
  • 1 3/4 cups all purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 2 Tbsp butter, softened
  • 1 Tbsp vegetable oil
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 2 tsp red food coloring
  • 1 1/2 Tbsp natural unsweetened cocoa powder
  • 1 tsp distilled white vinegar
  • Frosting -
  • 2 ounces cream cheese, softened
  • 1 Tbsp butter, softened
  • 1/4 tsp vanilla
  • pinch of salt
  • 3/4 confectioners sugar
  • 1 ounce white chocolate, melted and cooled slightly

Instructions

  • pre-heat the oven to 350 degrees, set racks in the center of the oven
  • Spray two 6-cavity (or two 12-cavity) doughnut pans with cooking spray
  • Whisk the four, sugar, baking powder, baking soda, and salt in a bowl.
  • Add the egg, butter, vegetable oil and vanilla. Stir until combined.
  • Stir the buttermilk, food coloring, cocoa, and vinegar together in a measuring cup, making sure there are no lumps in the cocoa. Add to the batter and mix until combined.
  • Fill the cavities in the doughnut pans so they are 1/2 full.
  • Bake 7-10 minutes for larger doughnuts, 4 - 5 minutes for the minis
  • The tops should spring back when touched.
  • To make the frosting beat the cream cheese, butter, vanilla, and salt with an electric mixer until smooth. Gradually add in the confectioners sugar and white chocolate. Beat until fluffy.
  • Spread the frosting on the tops of the cooled doughnts
http://www.wellfloured.com/baked-red-velvet-doughnuts-cream-cheese-frosting-red-velvet-lovers-cookbook-giveaway/

One lucky reader will win their own copy of the Red Velvet Lover’s Cookbook, simply leave me a comment with your favorite red velvet sweet or treat – giveaway open until October 15th.

You can find Deborah daily at her blog Taste and Tell
The Red Velvet Lover’s Cookbook can be found at Amazon

 

Enjoy!

baked red velvet doughnuts with cream cheese frosting