Although it has nothing really to do with these donuts, does anyone else remember the song “Black Velvet“? I heard it the other day and surprised myself by singing every.single.word. And, you know, I just had to brag on myself for a sec since that’s clearly brag-worthy. Can we also just chat for a sec about the ridiculous chaps she’s wearing in that video? I’m so very happy that fashion has moved forward…
One thing that hasn’t changed though? My love for red velvet and my love for donuts and the fact that I combined the two together to make for one very happy Heather. I swear to you if I see anything red velvet related I turn into a food marketer’s dream – but ONLY if there’s cream cheese frosting involved. If not then count me out – the cake and frosting combo is what it’s all about!
So yeah, I have this totally awesome donut pan that I LOOOOOOOVE and you may or may not be getting more than your fair share of donut recipes this week. I like to think that I’m really just doing y’all a favor and getting all of them over and out there rather than overdoing the donut love for months and years to come, but let’s be honest: I’ll still probably over-do it. Such is life, right? The real trick though is going to be seeing if I can find different ways to photograph these babies…I make no promises.
Except this:
These donuts will rock your ever-loving chocolatey red velvet socks off. Get ready to like breakfast again!
BAKED RED VELVET DONUTS
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup brown sugar
- 2 whole eggs
- 3 Tbsp melted butter
- 3 Tbsp plain yogurt
- 4 Tbsp milk
- 1 Tbsp vanilla extract
- 1 Tbsp red food coloring
Preheat your oven to 375. Spray a donut pan with nonstick spray and set aside. In a large bowl whisk together the brown sugar, eggs, butter, yogurt, milk, vanilla and food coloring. Sift the flour, cocoa powder, baking powder and salt into the wet ingredients and gently fold in until JUST mixed (I normally don’t worry about sifting but it’s particularly great for cocoa powder and I highly recommend it for this recipe). Evenly pour the batter into each donut well and gently tap the bottom of the pan on a counter to release any air bubbles. Bake at 375 for 8-12 minutes until the donuts are JUST set – if you bake them too long they’ll be too dry and not at all velvety! Top with cream cheese frosting once the donuts are completely cooled – here’s my go-to cream cheese frosting recipe (if you make a big batch you can freeze it and then thaw and re-whip when you’re ready to use it again)!
Red velvet, if you please.
Oh wow those look super moist and rich!
Yum. I will take one of the savory donuts you posted and one of these as my dinner and dessert tonight 🙂
Mmmm love the look of this!
Note to self: stop wearing chaps. Heather says they’re not cool.
i mean i’m sure you look great in them and all but… 🙂
Red velvet doughnuts? That’s crazy- in a great way! 🙂
This just took doughnuts to a whole new level!
You have no idea what I’d do to have one of these babies for breakfast right now!
Wow those look amazing! I’m all about the red velvet and cream cheese frosting too! If you haven’t already, you should try the red velvet cheesecake at The Cheesecake Factory at some point in your life. Also amazing 🙂
hold.the.phone. red velvet cheesecake?! i die…
Isn’t it funny how some songs just stick with you?? I haven’t listened to the Spice Girls in ages, but when I watched Spice World last week (best and worst movie ever! lol) I knew pretty much every word to every single song. Anyhoo, those donuts look amazing!!! I’ve never seen red velvet ones!
bahahaha i REMEMBER spice world! now i kind of want to watch it… 🙂
I don’t mind if all your photos looks the same, bring on the donut recipes!!! These look SO good. Love it!
These look better than any of the baked donuts I’ve made. Is this recipe for 6?
hey claire! yes, it is for 6 donuts (although there are only 5 in the picture because someone – ahem, me – has no patience 🙂
red velvet is the way to my heart! I bleed red velvet! 🙂
ha! great way to put it – it’s SOOOOOOOOOOO good!