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Baked Red Velvet Donuts

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Baked Red Velvet Donuts

Classic red velvet cake transformed into a donut, glazed with a sweet and slightly tangy icing.

 

Yield

12 servings

Prep

15 min

Cook

15 min

Ready

90 min
Low Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 ¼ cups unbleached all-purpose flour
or regular all-purpose flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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2 tablespoons cocoa powder
unsweetened
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½ teaspoon salt
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¾ cup sugar
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1 each eggs
extra large
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2 tablespoons butter, unsalted
melted and slightly cooled
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¼ cup chocolate chips (semi-sweet)
melted and slightly cooled
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½ tablespoon vanilla extract
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½ cup buttermilk
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1 tablespoon food coloring
red, or a few dots of red paste coloring
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Icing
2 tablespoons water
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1 tablespoon buttermilk
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½ teaspoon vanilla extract
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2 cups powdered sugar
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Ingredients

Amount Measure Ingredient Features
532 ml unbleached all-purpose flour
or regular all-purpose flour
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15 ml baking powder
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5 ml baking soda
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3E+1 ml cocoa powder
unsweetened
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2.5 ml salt
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177 ml sugar
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1 each eggs
extra large
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3E+1 ml butter, unsalted
melted and slightly cooled
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59 ml chocolate chips (semi-sweet)
melted and slightly cooled
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7.5 ml vanilla extract
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118 ml buttermilk
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15 ml food coloring
red, or a few dots of red paste coloring
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Icing
3E+1 ml water
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15 ml buttermilk
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2.5 ml vanilla extract
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473 ml powdered sugar
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Directions

  1. Preheat oven to 350℉ (180℃). Spray or grease with vegetable shortening donut pan(s).

  2. Into a large bowl, sift together the flour, baking powder, baking soda, cocoa powder and salt; set aside.

  3. In another large bowl, mix together the sugar and egg. Add the melted butter, melted chocolate, vanilla extract and buttermilk; mix well to thoroughly combine.

  4. Gradually add the dry ingredients in the first bowl to the wet mixture, mixing just until combined.

  5. With a spoon or a pastry bag, carefully fill prepared donut pan(s) with the batter, filling each opening about two-thirds full (or you could use a standard ice cream scoop, filling scant-level; dollop on each donut opening and with wet finger, open up the hole, pushing the batter to the sides evenly).

  6. Bake for 12 to 15 minutes (donuts should spring back with touched lightly).

  7. Cool completely on wire rack.

Prepare icing: With a wire whisk, combine all ingredients until smooth.

  1. Dip the donut tops in the icing, letting excess fall back into the bowl (be careful not to let crumbs get in the icing). Let dipped donuts dry/set on rack.

In the alternative, you could use a homemade or canned cream cheese frosting to top the donuts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 24110% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 163mg 7%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 0%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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