I confess. These donuts are just an excuse to eat dessert for breakfast. And while I’m not a fan of fried donuts, I love baked donuts because they are really just a cupcake in a different form. These baked red velvet donuts with cream cheese frosting are fun, colorful and delectable. I love how the sprinkles look like they are dancing on the donuts. This makes me happy because some days I would love to dance over a mass of pillowy donuts.
As a food blogger, I often have people ask how I eat everything I make but still remain relatively fit. I don’t believe in dieting because I do love indulging in a sweet treat every now and then. But I do believe in maintaining a healthy lifestyle. For me, this means eating a balanced diet, getting enough exercise and having a piece of milk chocolate or a baked donut once in a while. And while I eat everything that I post, I don’t eat all of what I post. I have coworkers, friends and neighbors who are always willing to take food off of my hands. So, I believe that if you want a donut or a cupcake for breakfast, snack or dessert today then go for it.
- 3 tbsp. butter
- 1/2 cup sugar
- 1/2 tsp. vanilla extract
- 1 egg
- 1 cup cake flour
- 3 tbsp. unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 cup buttermilk
- 1 1/2 tsp. white distilled vinegar
- 1/2 tsp. red gel food coloring
- 1/4 cup cream cheese, softened
- 1/2 cup confectioners' sugar
- 3 tbsp. heavy cream, or more depending on desired consistency
- 1/2 tsp lemon juice
- Preheat oven to 350 degrees. Lightly grease donut pans with baking spray, set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat butter, sugar and vanilla on medium speed until well combined. Add egg and mix until incorporated.
- In a medium size mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. With mixing speed on low speed, add half of the dry ingredients to the butter-sugar mixture, mix until combined. Add the buttermilk, vinegar and remaining dry ingredients and mix until all ingredients have been incorporated. Tint with red food coloring until desired color is reached.
- Fill each donut cup about ¾ full (I use a pastry bag with the corner snipped to do it neatly). Bake for 10 minutes; allow to cool slightly. Remove from pan and transfer to a wire rack to cool completely.
- To make the frosting, in an electric mixer fitted with the paddle attachment beat cream cheese until smooth. Add lemon juice and mix to combine. Slowly add confectioners sugar, a little at a time, continuing to beat until smooth. Add heavy cream one tablespoon at a time and beat until desired consistency is reached (add additional cream if necessary, until desired consistency is reached).
- Dip donuts into glaze or frost them with a knife.