RED VELVET DONUTS

Ingredients:

For the Doughnuts

• 1 cup (120 g) all-purpose flour
• 1 Tablespoon cocoa powder unsweetened
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs room temperature
• 1 teaspoon red food coloring
• 3 Tablespoons buttermilk
• 3 Tablespoons vegetable oil
• 1/2 teaspoon vanilla extract

For the Glaze

• 1/2 cup (4 ounces) cream cheese softened
• 1 cup (113 g) confectioners sugar (powdered sugar)
• 1 teaspoon vanilla extract
• 3 Tablespoons milk or heavy cream

Instructions:

1. Position a rack in the center of your oven. Preheat the oven to 375°F. Grease a donut pan with non-stick cooking spray. Set aside.
2. Whisk together all of the dry ingredients in a medium-sized mixing bowl.
3. In a separate bowl, beat the eggs, oil and buttermilk, and red food coloring until combined.
4. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
5. Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.
6. Bake the doughnuts in a preheated 375°F oven for 8 minutes. When done, they’ll spring back when touched lightly.
7. Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack.
8. For the glaze, in a stand mixer or hand mixer, combine powdered sugar and cream cheese and mix until combined and light and fluffy (about 2 to 3 minutes). Add in your vanilla extract and milk. Mix until combined. You can adjust the conssitency by adding more milk, or confectioners sugar.
9. Dip each donut into the glaze. Sprinkle sprinkles on (optional).

Notes

1. Storage: I store mine at room temperature in an airtight container. They are best enjoyed within 2-3 days. Overtime the glaze will make the donuts tend to fall apart. So glaze before serving.
2. Freezing: I would freeze (unglazed) for up to 3 months. Then thaw at room temperature and glaze before serving. 
3. Red food coloring: You can omit this, but it will affect the color of the final baked donuts.