It seems like red velvet is quickly becoming a thing here on MCW: cupcakes, brownies, and brownie cake, cheesecake, and now baked donuts. This cream cheese frosting competes for attention just as much as the cake/baked good.
The secret of red velvet is that it is a chocolate cake dyed red, so if I were to burst any bubbles, I would admit that I don't really understand what the hype is about. But let's keep all bubbles intact shall we? Chocolate is chocolate, whether dyed red or not. Bite-sized chocolate is even better.
Buttermilk can be made by adding a teaspoon or two to a cup of whole milk and letting it sit for a couple of minutes, or use laban drink instead.
Ingredients:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
3 Tbsp butter
60g semi-sweet chocolate
1 tsp vanilla
1 1/2 cups buttermilk
1 Tbsp red food coloring
Frosting:
250g cream cheese
1/4 cup butter, softened
1 tsp vanilla
1/2 tsp salt
1 cup powdered sugar, sifted
Method:
Preheat oven to 350F. Spray a mini-donut pan with cooking spray.
Melt the chocolate and butter together in the microwave, stirring several times while in the microwave (30-45 seconds).
Whisk the flour, baking powder, baking soda, salt and sugar together.
Add the vanilla, buttermilk and red food coloring to the flour mix, then the chocolate and butter mixture.
Stir until just combined.
Fill the donuts pan cavities with the batter about 2/3 full, spreading the batter out a little, it doesn't need to be perfect.
Bake for 12-15 minutes depending on the size pan you are using.
Mix the frosting ingredients together while baking in a bowl you can dip the donuts into if desired or jpipe into the donut hole.
صحة و عافية
No comments:
Post a Comment