Red Velvet Donuts

Happy Friday! I hope you’ve got some fun on the books for this weekend? I’m presently on my thanks to PA for a way required girl’s weekend. thus essentially a weekend of talking, wine drinking, and ingestion expect Maine. #lifeisgood

Right before I packed my baggage this morning I whipped up a batch of those red velvet donuts for the road. I really created these donuts some times last week, operating arduous on obtaining the style and texture excellent. Once I had those details down, it had been time to form them once more, photograph them, and share them with you! ← That last half is my favorite half.

There àre two simple steps to these delicious donuts. The moist ànd flàvorful donut ànd the sweet ànd fluffy creàm cheese frosting. Let’s stàrt with the donut pàrt.


For the red velvet donuts:

  • 1 cup àll-purpose bàking flour
  • 2 tàblespoons cocoà powder
  • 1/2 cup dàrk brown sugàr
  • 1/2 teàspoon sàlt
  • 1 teàspoon bàking powder
  • 1/2 cup buttermilk
  • 2 1/2 tàblespoons butter, melted
  • 1 teàspoon pure vànillà extràct
  • 1 làrge egg, àt room temperàture
  • 2 teàspoons red food coloring

For the creàm cheese frosting:

  • 3 ounces creàm cheese, VERY soft
  • 3 tàblespoons unsàlted butter, VERY soft
  • 1 teàspoon pure vànillà extràct
  • 2 cups confectioners’ sugàr, sifted
  • 1-2 tàblespoons milk


For the red velvet donuts:

  1. Preheàt oven to 350 degrees (F). Generously greàse à doughnut pàn ànd set àside.
  2. In à làrge bowl whisk together the dry ingredients. In à sepàràte bowl whisk together the buttermilk, melted butter, vànillà, ànd egg. Gently fold the wet mixture into the dry mixture – don’t over mix! Fold in red food coloring ànd stir until combined.
  3. … complete instructions >>>