Baked Red Velvet Donuts

Happy Monday!

Have I mentioned that I got a donut pan for Christmas?  I did (thanks, Mom!) and I'm seriously in love...especially after making these beauties.  I've made a few different varieties so far, they're ridiculously easy to make and soooo good.

Red velvet cake is insanely delicious in the first place and this donut version will make your morning a whole lot sweeter.  All four of my little sweethearts loved having these for breakfast last Saturday, they're in love with the donut pan too.

The batter is pretty thick, so expect to have to work with it a little.  Also expect to want to eat the leftover glaze off the spoon - it's so creamy and amazing!  Be sure not to over bake these, you don't want to dry them out.  

Next week, for those of you who may prefer food that can be served as an actual meal instead of a weekend treat, we're serving up SOUP all week long...you don't want to miss it!

Baked Red Velvet Donuts

by Becca {Crumbs and Chaos}

Keywords: bake breakfast chocolate

Ingredients (makes 12 donuts)

Donuts:

• 2 1/4 cups FLOUR
• 1 Tablespoon BAKING POWDER
• 1 teaspoon BAKING SODA
• 1/2 teaspoon SALT
• 3/4 cup SUGAR
• 1 EGG
• 2 Tablespoons BUTTER, melted
• 2 ounces UNSWEETENED CHOCOLATE, melted
• 1/2 Tablespoon VANILLA EXTRACT
• 1/2 cup BUTTERMILK
• 1 Tablespoon RED FOOD COLORING

Glaze:

• 2 ounces CREAM CHEESE
• 3/4 cup POWDERED SUGAR
• 4 Tablespoons CREAM
• 1/2 teaspoon VANILLA

Instructions

Donuts:

Preheat oven to 350°. Grease a donut pan with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda and salt.

In a large bowl, combine sugar and egg. Add the melted butter and melted chocolate; stir well. Add vanilla, buttermilk and food coloring.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill each donut well about 2/3 full.

Bake for 12-15 minutes, do not over bake!

Cool slightly before adding glaze.

Glaze:

Microwave cream cheese for 15-20 seconds.

Stir in remaining ingredients until smooth.

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Recipe Source for Donuts: Taste and Tell Blog

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