Today, I’m celebrating my sweet friend Deborah who just published her first cookbook, the Red Velvet Lover’s Cookbook! I met Deborah through her blog years ago and instantly fell in love with her recipes and sweet personality. I’m so proud of her for getting her recipes published and if you continue reading, you too, can enter to win a copy of her cookbook. So don’t go anywhere! :)
If are any bit of a red velvet lover, than this book is for you. My brothers are both red velvet fans, so I’m eager to bake something up for them soon! This cookbook features over 50 red velvet recipes that are all not only beautiful to look at, but range from baked goods, breakfast treats, and all kind of desserts, like cookies, truffles, and pots de creme to name a few. One of the things I really loved about this cookbook was all the pictures AND I was super surprised to learn a little bit about the history of red velvet in the intro! I guess you’ll need to enter below to learn more about how red velvet came to be. It’s really interesting!
I knew that I wanted to make the Baked Red Velvet Donuts with Cream Cheese Frosting right away. My kids LOVE donuts and I thought it would be fun for them to help out with the baking. Problem was, last week when I would of made the donuts, I was scheduled for surgery. So Josh, volunteered to bake the donuts with the kids and take all the photos while I rested and recovered. The girls were SO excited to get to help bake donuts!
We don’t usually make a lot of donuts in the house. The last ones I made were the Blackberry Donuts, but I loved the idea of these red velvet ones. The color red lends itself nicely to almost every holiday- and who doesn’t like a donut?
If you don’t have a donut pan, shall I suggest you invest in two? I only have one donut pan and I keep trying to remind myself to pick up another one. But, if you don’t have a donut pan, Deborah says,” you can also use a muffin pan.” We all have one of those!
You won’t believe how easy it is to make donuts once you make this recipe. The donuts are light and springy and full of red velvet/cocoa flavor and the cream cheese frosting is sweet, creamy, and the perfect texture for the donuts.
Your family and friends will be super impressed with your baking skills. Red Velvet just looks fancy and you’ll have everyone feeling really special once they bite into these donuts!
Now for the giveaway! We’re giving away one copy of Deborah’s Red Velvet Lover’s Cookbook. To enter, use the rafflecopter widget below. Good Luck!
These cheery little baked donuts are an irresistible, easy treat!
30 minPrep Time
10 minCook Time
40 minTotal Time
- 1 3/4 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 1 large egg
- 2 tbsp unsalted butter, softened
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 tsp red liquid food coloring
- 1 1/2 tbsp natural unsweetened cocoa powder
- 1 tsp distilled white vinegar
- 2 oz cream cheese, softened
- 1 tbsp unsalted butter, softened
- 1/4 tsp vanilla extract
- pinch table salt
- 3/4 cup confectioner’s sugar
- 1 oz white chocolate, melted and slightly cooled
- Set a rack in the center position and preheat the oven to 350. Spray two six-cavity donut pans with non-stick cooking spray.
- To make the donuts, whisk the flour, sugar, baking powder, baking soda, and 1/4 tsp salt in a bowl to combine. Add the egg, 2 tbsp butter, vegetable oil, and 1 tsp vanilla, and stir to combine.
- Stir the buttermilk, food coloring, cocoa, and vinegar in a measuring cup. Make sure there are no lumps of cocoa. Add to the batter and mix just until combined.
- Fill the cavities in the donut pan about 1/2 full with the batter. Bake until the donuts spring back when touched, 7-10 minutes. Remove from the pan and cool completely on a rack.
- To make the frosting, beat the cream cheese, remaining butter, vanilla, and salt in a large bowl with an electric mixer until smooth. Gradually beat in the confectioner’s sugar, add the white chocolate, and beat until light and fluffy.
- Spread the frosting over the tops of the cooled donuts.
Recipe by Deborah Harroun of Taste and Tell