Homemade donuts are the ultimate breakfast treat for kids and adults alike. And these red velvet donuts with cream cheese icing are no exception. Full of chocolate flavor, hints of red color and a whole lot of sweetness, they are sure to bring smiles this Valentine's Day.
Red velvet donuts
Makes approximately 10 donuts
- 1 cup flour, cake flour is best but all-purpose flour also works
- 1/4 cup unsweetened cocoa powder
- 1/2 cup superfine sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter, room temperature
- 1/3 cup buttermilk (see baker's tip at the bottom if you don't have this on hand)
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 teaspoons white vinegar
- 2 teaspoons red food coloring (look for an all-natural one such as India Tree, if possible)
- Preheat the oven to 350 degrees F and lightly grease a donut pan.
- In a stand mixing bowl, add flour, cocoa powder, sugar, salt and baking powder. Stir with a spoon to combine.
- Add in the butter and mix using the paddle attachment until it turns into coarse crumbles.
- In a small bowl, combine the buttermilk, egg, vanilla extract, white vinegar and red food coloring. Stir to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to over mix the dough.
- Using a spoon, spread the red velvet donut batter into the lightly greased donut pan.
- Bake in the oven for 8 to 10 minutes, or until a cake tester inserted in the center comes out clean. Let cool in the pan for about 5 minutes and then transfer to a wire cooling rack. Let cool completely before topping with the cream cheese icing and sprinkles.
- Leftover red velvet donuts can be stored with the icing on in an airtight container for a day or two, although we doubt they'll last that long in your house.
Baker's Tip^ To make buttermilk, pour 1/3 cup of whole milk into a small bowl and add 1/3 tablespoon fresh-squeezed lemon juice or white vinegar. Let sit for 5 to 10 minutes before using.
Cream cheese icing
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 to 1-1/2 cups powdered sugar
- In a medium bowl, add the cream cheese, butter and vanilla extract. Using a hand mixer, whip together on low speed until creamy.
- Add the powdered sugar, about 1/3 cup at a time, and whip on medium speed until light and fluffy. After you've added 1 full cup of powdered sugar, taste the cream cheese icing. If you'd like it sweeter, slowly add more powdered sugar and whip until it tastes perfect to you.
- Store leftover icing in an airtight container in the refrigerator. It can also be used on cupcakes, cakes or chocolate cake donuts.