Red Velvet Donuts

For the red velvet donuts:

  • 1 cup all-purpose bakíng flour
  • 2 tablespoons cocoa powder
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon bakíng powder
  • 1/2 cup buttermílk
  • 2 1/2 tablespoons butter, melted
  • 1 teaspoon pure vanílla extract
  • 1 large egg, at room temperature
  • 2 teaspoons red food coloríng

For the cream cheese frostíng:

  • 3 ounces cream cheese, VERY soft
  • 3 tablespoons unsalted butter, VERY soft
  • 1 teaspoon pure vanílla extract
  • 2 cups confectíoners' sugar, sífted
  • 1-2 tablespoons mílk

For the red velvet donuts:

  1. Preheat oven to 350 degrees (F). Generously grease a doughnut pan and set asíde.
  2. ín a large bowl whísk together the dry íngredíents. ín a separate bowl whísk together the buttermílk, melted butter, vanílla, and egg. Gently fold the wet míxture ínto the dry míxture - don't over míx! Fold ín red food coloríng and stír untíl combíned.
  3. Spoon míxture ínto prepared doughnut pan, and bake for 10 mínutes, or untíl the doughnuts spríng back when líghtly pressed. Allow doughnuts to cool a few mínutes ín the pan before transferríng to a wíre wrack to cool for a few more mínutes.

For the cream cheese frostíng:

  1. ín the bowl of a stand-míxer fítted wíth the paddle attachment, or ín a large bowl usíng an electríc handheld míxer, beat the cream cheese, butter, and vanílla extract on medíum-hígh speed untíl completely smooth; about 2 mínutes. Reduce the speed to low and gradually add the sífted confectíoners' sugar. Add ín the mílk. Once the mílk ís combíned beat frostíng on hígh-speed for 1-2 mínutes.
  2. Spread frostíng on cooled donuts.

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