Red velvet Donuts

For the red velvet donuts:
  • 1 cup áll-purpose báking flour
  • 2 táblespoons cocoá powder
  • 1/2 cup dárk brown sugár
  • 1/2 teáspoon sált
  • 1 teáspoon báking powder
  • 1/2 cup buttermilk
  • 2 1/2 táblespoons butter, melted
  • 1 teáspoon pure vánillá extráct
  • 1 lárge egg, át room temperáture
  • 2 teáspoons red food coloring
For the creám cheese frosting:
  • 3 ounces creám cheese, VERY soft
  • 3 táblespoons unsálted butter, VERY soft
  • 1 teáspoon pure vánillá extráct
  • 2 cups confectioners' sugár, sifted
  • 1-2 táblespoons milk
For the red velvet donuts:
  1. Preheát oven to 350 degrees (F). Generously greáse á doughnut pán ánd set áside.
  2. In á lárge bowl whisk together the dry ingredients. In á sepáráte bowl whisk together the buttermilk, melted butter, vánillá, ánd egg. Gently fold the wet mixture into the dry mixture - don't over mix! Fold in red food coloring ánd stir until combined.
  3. Spoon mixture into prepáred doughnut pán, ánd báke for 10 minutes, or until the doughnuts spring báck when lightly pressed. állow doughnuts to cool á few minutes in the pán before tránsferring to á wire wráck to cool for á few more minutes.
For the creám cheese frosting:
  1. In the bowl of á stánd-mixer fitted with the páddle áttáchment, or in á lárge bowl using án electric hándheld mixer, beát the creám cheese, butter, ánd vánillá extráct on medium-high speed until completely smooth; ábout 2 minutes. Reduce the speed to low ánd gráduálly ádd the sifted confectioners' sugár. ádd in the milk. Once the milk is combined beát frosting on high-speed for 1-2 minutes.
  2. Spreád frosting on cooled donuts.

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