Baked Red Velvet Doughnuts

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You know that feeling when you want a new kitchen toy and then have to find a reason to justify it? Doughnut pans don’t require justification. Doughnut pans will just be there for you, anytime you need fresh doughnuts in 20 minutes and don’t want to get in the car.They won’t judge if you’re cooking in your pajamas, hair all frazzled, with no real intention of sharing your creations with anyone else. They know sometimes you just need a minute, with your coffee and a doughnut, or six. Doughnut pans love you anyway, they understand.

But if you really really want to show someone you love them, you’ll share your doughnuts. You may even make them for that special person(s) and while they look at you all glassy eyed with joy at that first bite, they may even volunteer to do all the dishes for a week, or whatever the corresponding response to such an act of love may be.

You know, Valentine’s Day is coming up. These would make an adorable treat, especially if you found some cutesy sprinkles for topping or added some pink food coloring to the glaze. Trendier than a cupcake, much less work than a cake, and technically still acceptable as breakfast food.

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Baked Red Velvet Doughnuts

Yield: 6 doughnuts

Prep Time: 5 minutes

Cook Time: 11 minutes

Total Time: 16 minutes

Everything you love about red velvet cake combined with everything you love about doughnuts? That's love 😉

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Ingredients

Cake

• 1 cup all-purpose flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/3 cup granulated sugar
• 1 large egg
• 1/3 cup + 1 T buttermilk
• 3 T cocoa poder
• 3 T melted unsalted butter
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 T sour cream
• red food coloring

Frosting

• 3 T softened cream cheese
• 1/2 cup sifted powdered sugar
• 1/4 tsp vanilla extract
• 3 T heavy cream

Instructions

1. Preheat your oven to 350 F. Spray your doughnut pan with nonstick spray or butter and set aside.
2. Combine all dry ingredients in a mixing bowl. Stir well.
3. Add all the wet ingredients at once, and 3-4 drops of the food coloring, and stir to combine. Add more color if necessary to achieve desired shade.
4. Spoon or pipe the batter into the doughnut pan, filling each well about 3/4 of the way.
5. Bake for 9-11 minutes until the doughnuts are springy and just baked. Don't over-bake.
6. Remove baked doughnuts from the oven and transfer to a cooling rack.
7. While the doughnuts are cooling, make the glaze by using a fork to mash the softened cream cheese into the powdered sugar. Once incorporated, add the vanilla extract and then add the heavy cream 1 tablespoon at a time until all the sugar has dissolved and the mixture is a good consistency for dipping.
8. Dip the tops of the still-warm doughnuts directly into the bowl, shake briefly to remove the excess, and return to the cooling rack to allow the glaze to set. Or just eat them right then... we did!

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