Eat | Buttermilk Red Velvet Donuts

My mom has owned funny looking pans with bagel looking inserts for several years. It wasn’t until all this donut craze that I realized what they were truly for. You better believe I borrowed them, and I may not give them back…I altered my favourite cupcake recipe a bit for these mini buttermilk red velvet donuts. Due to their tiny size and super quick bake time they’re even more dangerous than mini cupcakes.

Now I’ve gotta tell ya, I’m a bit of a lazy baker. I’ll cut corners where I can, and more importantly, cut out dishes. I’m always a bit annoyed that you need to get two bowls dirty when you’re baking. I’m sure it’s important to separate the dry ingredients from the wet, but does it really make a difference?
Well I challenged that baking school of thought and made this batch of donuts all in one bowl. I gotta say, they look and taste just fine to me. And I don’t know about you but less dishes always makes me happy.With white and pink icing topped with gold sprinkles, these make the perfect Valentine’s treat. They’re super easy to whip up for this Friday, or any day of any month of any week really…

Buttermilk Red Velvet Donuts

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Author: Squirrelly Minds

Recipe type: Dessert

Ingredients

Donut

1 cup buttermilk
⅓ cup canola oil
1 tablespoon vanilla
2 tablespoons red food colouring
1 cup sugar
1 cup all purpose flour
¼ cup cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Icing

⅓ cup cream
3 cups icing sugar
½ teaspoon pure vanilla extract
4 drops red food colouring
Sprinkles

Instructions

Preheat oven to 350 degrees F and grease pans with canola oil.
In a large bowl, whisk together all wet ingredients. When well combined, whisk in the sugar.
Use a sifter to add the flour, cocoa powder, baking powder, baking soda, and salt. Mix until thoroughly combined.
Spooning out the batter, carefully fill each donut form ⅔ full.
Bake for 7 minutes. Meanwhile whisk together all the icing ingredients.
When ready, remove donuts from oven and let cool before icing.
To ice, hold the donut upside down and dip it in the icing. Hold it above the bowl to let the excess drain before flipping right side up and letting it set. Before the icing hardens, add your sprinkles of choice.

*Note: I adapted the icing recipe from Coco Cake Land and it’s fantastic. I’d be tempted to add cream cheese next time. If you give it a go let me know!