Bake up the perfect holiday treat.
Cookbook author Wendy Paul shares her recipe
for Red Velvet Doughnuts with Cream Cheese
frosting!
Dougnuts
1 box red velvet cake mix
2 eggs
½ cup melted butter
pinch of salt
1 tsp. red velvet baking emulsion (optional)
1 tsp. vanilla extract
½ cup milk
1 recipe Cream Cheese Frosting (below)
dark chocolate for garnish
Mix together the cake mix, eggs, melted butter, salt,
optional baking emulsion,
vanilla extract, and milk. Batter will be thick but smooth.
Place in a large zip-top
bag. Use some nonstick spray to coat your pans. Cut a small
tip off the end of the
bag, and fill your doughnut pans until ¾ full with the
batter.
Bake at 325 degrees for 10–12 minutes until cake springs
back when lightly
touched. Repeat until all batter is used. Makes 18–20 large
doughnuts. Frost with
Cream Cheese Frosting and drizzle with melted dark
chocolate for garnish.
(Note: if making smaller doughnuts, adjust baking time to
6–9 minutes.)
Cream Cheese Frosting
1 (8-oz.) pkg. cream cheese, softened
½ cup butter, softened
3¾ cups powdered sugar
1 tsp. vanilla extract
Beat the cream cheese and butter until smooth and light. Stop
the mixer and add sugar and vanilla extract. Start mixer on
slow and gradually increase the speed until frosting is
fluffy.
Add comment