Hey there! So, let me tell you about these Red Velvet Donuts I’ve been obsessed with. You know how it is—sometimes you just get that craving for something sweet and a little unique, and bam, these babies came to mind. I remember my first attempt wasn’t exactly what you’d call a home run (I think I forgot the baking powder, oops), but hey, practice makes perfect, right?
Why You’ll Love This
I make these beauties when I want to impress my friends with minimal effort. My family goes crazy for them, too—especially when they’re still warm. There’s something about the combination of cocoa and that signature red color that just makes them a little fancy, without being too fussy. And don’t get me started on the cream cheese glaze… (it’s the stuff of dreams!)
Ingredients
- 1 and 1/2 cups all-purpose flour (or whatever you have handy)
- 1/2 cup granulated sugar
- 2 tablespoons cocoa powder (I sometimes skip this if I’m out—it happens!)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (or milk with a splash of vinegar)
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (my grandma swears by it, but you can use beet juice if you’re feeling healthy)
- For the glaze: 4 oz cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
Directions
- Preheat your oven to 350°F (175°C). So, here’s where I usually start my playlist and get in the zone.
- In a big bowl, whisk together the flour, sugar, cocoa, baking powder, and salt. Honestly, if it looks like a mess, you’re doing it right!
- In another bowl, mix the buttermilk, butter, egg, and vanilla. Then, add the red food coloring. It should look like a science experiment, but that’s the fun part.
- Combine the wet and dry ingredients until just mixed. Don’t overdo it—lumpy batter is totally normal.
- Pour the batter into a greased donut pan (or muffin tin if that’s all you’ve got), filling each about 2/3 full.
- Bake for 10-12 minutes. This is where I sneak a little taste, just to make sure it’s all good (you know you want to!)
- For the glaze, mix the cream cheese, powdered sugar, vanilla, and milk until smooth. Dip the cooled donuts in—it’s messy, but oh so worth it.
Notes
I’ve learned that letting the donuts cool completely before glazing is crucial, unless you want the glaze to slide right off. Trust me—been there, done that.
Variations
I’ve tried adding a dash of cinnamon once—didn’t quite hit the mark but hey, it was fun experimenting. On the other hand, a sprinkle of crushed nuts on top? Game changer!
Equipment
If you don’t have a donut pan, no worries! Just use a muffin tin and call them ‘donut muffins’—sounds fancy, right?
Storage
These keep for about 2-3 days in an airtight container, but honestly, they never last more than a day around here. They’re too delectable to resist!
Serving Suggestions
I like to serve these with a steaming cup of coffee in the morning or as a cheeky dessert after dinner. Sometimes, I even sprinkle a few edible flowers on top for that extra “wow” factor.
Pro Tips
I once tried rushing the cooling process by putting them in the fridge—it wasn’t worth it because they ended up a bit soggy. Patience is a virtue, especially with baking!
FAQ
Can I use something other than red food coloring? Sure can! Beet juice or even a bit of hibiscus powder works (though the color might not be as vibrant).
What if I don’t have buttermilk? No worries—just mix regular milk with a teaspoon of vinegar or lemon juice. It’s a neat little trick!
Can this be made gluten-free? Probably! I haven’t tried it myself, but a good gluten-free flour blend should do the trick—just don’t quote me on that.