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Classic red velvet cake gets transformed into doughnut form, and is taken over the top with a tangy buttermilk icing.
- For the Donuts:
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons red food coloring
- For the Buttermilk Icing:
- 2 1/4 cups powdered sugar, sifted
- 1/4 cup buttermilk
- 1 teaspoon apple cider vinegar
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, 3 to 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 doughnut pan with nonstick cooking spray. Carefully pour the batter into the doughnut pan, filling each compartment about three-quarters full. Bake for 20 to 24 minutes, or until a toothpick inserted into a doughnut 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 doughnut in the icing. Return the doughnut to the wire rack, icing side up, allowing the icing to set and the doughnut to finish cooling.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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