Mini Red Velvet Donuts

I was never much of a red velvet fan. It's not that I didn't like it, I just never thought too much about it. Somehow that changed this year, and I've developed a full-blown obsession.

I have been making red velvet eeevvvvveerrrything! Cupcakes? Check. Ice cream? Check? Chocolate bark?! Check. And these red velvet waffles are on the to-do list!

I attribute some of my new-found infatuation to making the stuff myself. You see, I've always thought that traditional red velvet was never chocolate-y enough. It always has that teeny-tiny hint of chocolate, but not enough for my chocolate-loving heart. I like to up the cocoa powder content of all of my red velvet recipes, just to make that chocolate flavor run deeper and richer.

So, let's chat about these little donuts. They're baked, which means they're healthier than fried, and a lot less of a hassle to make! I dunked the red velvet beauties in a cream cheese glaze that is so good I considered drinking it (okay I may have settled for a few spoon licks…). There's just something about a good glaze on a good donut that takes them both over the top into can't-stop-myself realm of consumption. Same for you?

I do have a confession though. I totally couldn't locate my red gel food coloring while I was making these, so I settled for "electric pink." The good thing is, with all the cocoa powder, you can hardly tell that they are slightly pink tinged. The bad thing? I saw my red gel food coloring out of the corner of my eye right after I placed the donuts in the oven…WHYYYYYY –sigh- Oh well.

The important thing is that these are adorable, and perfect for Valentine's Day! I covered mine with a variety of different sprinkles. I think I like the little hearts the best, but the chocolate jimmies are more delicious! 

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Mini Red Velvet Donuts Recipe

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Ingredients

For the Donuts:

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 2-4 drops red gel food coloring
• 1 1/2 teaspoons pure vanilla extract
• 2/3 cup milk

For the Glaze:

• 4 ounces neufchatel low fat cream cheese, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• pinch of kosher salt
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pure vanilla extract
• 1 cup confectioners sugar, sifted
• sprinkles, to decorate

Directions

For the Donuts:

1. Preheat oven to 350°F. Grease a mini donut pan with non-stick spray.
2. In a small bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for a couple minutes. Add in the vanilla, egg, and red food coloring, and beat for at least 5 minutes, until glossy, and the sugar has dissolved. Alternately mix in the flour mixture and milk, beginning and ending with the flour.
4. Pour the batter into a large Ziploc baggie and snip off one of the corners. Pipe the batter into the donut molds, filling them 1/2 to 3/4 of the way full. Bake for 10 minutes until set and springy.
5. To loosen the donuts, carefully run a knife along the sides of them, then lightly grab them and twist back and forth.

For the Glaze:

1. In a bowl, beat together the cream cheese and butter with a hand mixer, until creamy and combined.  Add in the remainder of the ingredients, and carefully beat until smooth. The glaze should be fairly runny.
2. Dip one side of the donuts in the glaze, and set them on a wire rack. Sprinkle with sprinkles. The glaze will set up a bit as it sits, but it will remain slightly tacky.

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