Baked Red Velvet Doughnuts

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 2 tsp Cocoa powder
  • 1 tbsp Food coloring, red
  • 1/3 cup Granulated sugar
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 tsp Distilled vinegar

• Dairy

  • 2 1/2 tbsp Butter, unsalted
  • 1 tbsp Butter, very soft
  • 1/3 cup Buttermilk
  • 4 oz Cream cheese, very soft
  • 1 tbsp Cream or milk
  • 1 tbsp Sour cream

Found on justsotasty.com

Description

Directions

• Preheat the oven to 350F degrees and spray a doughnut pan with non-stick cooking spray. Youll end up with about 6-8 doughnuts total, so you may need to bake them in 2 batches or use 2 doughnut pans. 
• In a large bowl whisk together the flour, cocoa, sugar, baking soda and salt.
• In a separate medium-sized bowl whisk together the melted butter, egg, vanilla, sour cream and buttermilk. Ensure all the wet ingredients are room temperature before mixing them together. Otherwise the butter will form clumps and the mixture wont be useable. Then whisk in the food coloring and distilled vinegar. 
• Add the wet ingredients into the dry ingredients and whisk until just combined. Be very careful to only mix the batter until theyre just combined. Spoon the batter into a large ziplock bag, cut the bottom corner off so theres about 1/2 inch opening in the bottom corner. Then pipe the batter into the prepared doughnut pan. Or spoon the batter into the doughnut pan. Each doughnut cavity should be about 2/3s and youll end up with about 6-8 doughnuts total.
• Bake in the preheated oven for 8-10 minutes or until the doughnuts feel slightly firm to the touch. Allow to cool for 5 minutes in the pan, then continue cooling on a wire rack. 
• In a medium sized bowl whisk or stir together the butter and cream cheese until combined. Add in 1 cup powdered sugar and 1 tablespoon of cream or milk and whisk until combined. Add in more powdered sugar and cream until the desired sweetness level is reached. The consistency should thinner than peanut butter.
• Frost each doughnut using a flat edge knife. Optionally, crumble 1 doughnut and sprinkle the crumbs on top of the doughnuts