Red Velvet Doughnuts

red velvet dougnuts
Diana Rattray
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 10 Servings
Ratings

These red velvet doughnuts are as delicious as they are attractive. They make a wonderful treat for any time of the year, and the vibrant red color makes them an excellent choice for a Valentine's Day or Christmas morning. 

Glaze the doughnuts with a cream cheese frosting or plain vanilla icing and decorate them with red sugars or candies. These doughnuts will be an instant hit!

What You'll Need

  • Doughnuts
  • 1 1/4 cups all-purpose flour (5 1/2 ounces)
  • 1 tablespoon cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk*
  • 1 tablespoon red food coloring
  • 4 tablespoons butter ( melted, cooled slightly)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • Vanilla Icing
  • 1 1/4 cups powdered sugar (sift after measuring)
  • 1 tablespoon light corn syrup
  • 1 tablespoon butter (melted)
  • 1 tablespoons water (or more, as needed)
  • 1/2 teaspoon vanilla extract
  • Cream Cheese Icing
  • 1 1/4 cups powdered sugar (sift after measuring)
  • 2 tablespoons cream cheese (softened)
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons milk (or more, as needed)

How to Make It

  1. Preheat the oven to 350 F.
  2. Spray doughnut pans with nonstick cooking spray.
  3. In a medium bowl, combine the flour, cocoa powder, granulated sugar, baking soda, and salt. Stir with a whisk or spoon to blend thoroughly.
  4. In a large bowl, whisk the egg with the buttermilk (or sour milk), red food coloring, melted butter, 1 teaspoon of vanilla extract and vinegar.
  5. Add the dry mixture to the wet mixture and stir just until blended.
  1. Spoon the batter into a small plastic food storage bag.
  2. Cut a small corner from the bag and pipe the batter into the cavities of the doughnut pan, filling them about half full.
  3. Bake standard size doughnuts for about 10 to 12 minutes. Bake mini doughnuts for about 6 minutes.
  4. Dip the tops of the doughnuts into the cream cheese or vanilla icing to glaze or spread with the icing (see below).
  5. The recipe makes about 10 standard baked doughnuts or about 16 to 18 mini baked doughnuts.

Vanilla Icing

  1. In a mixing bowl with an electric mixer on low speed, combine the sifted powdered sugar with the light corn syrup, melted butter, 1 tablespoon of water and 1/2 teaspoon of vanilla extract.
  2. Beat the icing, adding more water in small amounts until the desired consistency is reached.

Cream Cheese Icing

  1. In a mixing bowl with an electric mixer on low speed, combine the powdered sugar with the softened cream cheese, 1/2 teaspoon of vanilla extract and 3 tablespoons of milk.
  2. Beat the icing, adding more milk in small amounts until the desired consistency is reached.

*Sour milk is a good buttermilk substitute. To make sour milk, put 1 1/2 teaspoons of white vinegar or lemon juice in a measuring cup. Add milk to the 1/2-cup line. Stir and let stand for about 5 minutes. It might look curdled, but that's okay.