Baked Red Velvet Donuts

One of my favorite things to do with left over cake batter is make donuts. Yes, you can just fill a donut pan with cake batter, and BAM! It works. No need to make a special batter, or find a new recipe. Cake batter = donut batter ūüėÄ After baking a big red velvet cake earlier this week, I decided to bake some red velvet donuts, topped with¬†a cream cheese frosting.

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Red Velvet Batter:

  • 1 1/2 cups all-purpose flour
  • 1¬†cup granulated white sugar
  • 1¬†tablespoon unsweetened cocoa powder (not Dutch process)
  • 1/2¬†teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 3/4¬† cups vegetable or canola oil
  • 1/2 cup buttermilk
  • 1¬†tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon instant coffee, dissolved in 1 tablespoon hot water

Cream Cheese Frosting:

  • 2¬†cups powdered sugar, sifted lightly to remove any lumps
  • 1/2¬†(8-ounce) package cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 1 tablespoon vanilla extract
  • dash salt

Preheat oven to 325. Grease donut pan. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside. In a large bowl, combine the sugar, vegetable oil, egg, buttermilk, vanilla and red food coloring. Stir in the coffee, and white vinegar. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, until just combined. Fill each donut holder 3/4 full, then bake on the middle rack for 8-10 minutes, or until a toothpick comes out clean. Keep a close eye on the donuts, you don’t want them to over bake! It will continue to cook as it cools. Let the donuts cool in the pan for about five minutes, then remove from the pans onto a wire rack to finish cooling. Slide a knife or offset spatula around the outside of the donuts to loosen them from the pan.

While the cakes cool, make the frosting. Combine the softened butter, cream cheese, vanilla, salt, and powdered  sugar in a large bowl. Gently mix by hand, then finish combining with a hand mixer or stand mixer. Whip until the frosting is fluffy.

Once the donuts cooled fully, I decided to pipe on the frosting with a closed star tip, and sprinkle some red velvet crumbs on top ūüėÄ

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