October 8, 2014

Baked Red Velvet Doughnuts with Cream Cheese Frosting from the Red Velvet Lover’s Cookbook + Giveaway

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baked red velvet doughnuts with cream cheese frosting

the perfect way to start your day with red velvet

baked red velvet doughnuts with cream cheese frosting

 

I happen to love the color red.

It’s the accent color of choice in my home, red lipstick goes with everything, and let’s not forget red velvet. I LOVE red velvet, so I was super excited to get a copy of Deborah Harroun’s {aka Taste and Tell} Red Velvet Lover’s Cookbook.

 

 

An entire book devoted to red velvet; that has my name all over it. The crepes look heavenly, the cake is a classic, bread… well duh, but you know how I feel about doughnuts, those HAD to be first on my list. I cannot pass up a doughnut ever.

 

 

Luckily, the book includes a baked doughnut recipe so I don’t have to feel guilty about how many I plan on eating. Oh but trust me, the glazed fried doughnuts will happen.

If you don’t have a doughnut pan, the doughnuts can be made in muffin tins; I made mine mini, ’cause I just love little food – either way they are delicious.

 

 

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Baked Red Velvet Doughnuts with Cream Cheese Frosting from the Red Velvet Lover’s Cookbook + Giveaway

Ingredients

  • Doughnuts –
  • 1 3/4 cups all purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 2 Tbsp butter, softened
  • 1 Tbsp vegetable oil
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 2 tsp red food coloring
  • 1 1/2 Tbsp natural unsweetened cocoa powder
  • 1 tsp distilled white vinegar
  • Frosting –
  • 2 ounces cream cheese, softened
  • 1 Tbsp butter, softened
  • 1/4 tsp vanilla
  • pinch of salt
  • 3/4 confectioners sugar
  • 1 ounce white chocolate, melted and cooled slightly

Instructions

  • pre-heat the oven to 350 degrees, set racks in the center of the oven
  • Spray two 6-cavity (or two 12-cavity) doughnut pans with cooking spray
  • Whisk the four, sugar, baking powder, baking soda, and salt in a bowl.
  • Add the egg, butter, vegetable oil and vanilla. Stir until combined.
  • Stir the buttermilk, food coloring, cocoa, and vinegar together in a measuring cup, making sure there are no lumps in the cocoa. Add to the batter and mix until combined.
  • Fill the cavities in the doughnut pans so they are 1/2 full.
  • Bake 7-10 minutes for larger doughnuts, 4 – 5 minutes for the minis
  • The tops should spring back when touched.
  • To make the frosting beat the cream cheese, butter, vanilla, and salt with an electric mixer until smooth. Gradually add in the confectioners sugar and white chocolate. Beat until fluffy.
  • Spread the frosting on the tops of the cooled doughnts
http://www.playspinboss.gb.net/baked-red-velvet-doughnuts-cream-cheese-frosting-red-velvet-lovers-cookbook-giveaway/

One lucky reader will win their own copy of the Red Velvet Lover’s Cookbook, simply leave me a comment with your favorite red velvet sweet or treat – giveaway open until October 15th.

You can find Deborah daily at her blog Taste and Tell
The Red Velvet Lover’s Cookbook can be found at Amazon

 

Enjoy!

 

 

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