Red Velvet Donuts with Buttermilk Icing

Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on high speed until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, followed by the buttermilk, vanilla, and food coloring. Reduce the speed to low, and carefully add the flour mixture to the wet ingredients. Mix until a smooth batter forms and no lumps or streaks of flour remain.

Lightly spray a donut pan with non-stick cooking spray. Carefully pour the batter into the donut pan, filling each compartment about three-quarters full. Bake for 20-24 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool for 1 minute in the pan, then turn them out onto a wire rack.

For the icing, combine the powdered sugar, buttermilk, and vinegar in a medium bowl. Mix together with a small whisk or fork, ensuring there are no lumps. Once the donuts have cooled enough to handle safely but are still warm to the touch, dunk the top side of each donut in the icing. Return the donut to the wire rack, icing side up, allowing the icing to set and the donut to finish cooling.