BRUNCH: Red Velvet Donuts
My friend Chrissy always ends a week on her blog with at + / -. The ups and downs of her week. So I figured I’d list a few…
+ I began planning a birthday cake due for Friday. The design would be all purple and black with a tiara on top
+ My long awaited appointment to have my braces removed is set for Thursday
– Being a night owl and working long days at work caused me to be pretty exhausted throughout the week.
– I finish a beautiful birthday cake…and then I knock the tiara off the table where it was drying…Another all nighter with no sleep to fix it, and up for work the next day.
– 19″ of snow hits the city and my dentist appointment gets cancelled. Another week of braces.
+ Finish all my work and get to leave early just in time to make it home for the birthday cake to be picked up.
– Girl who order the cake never shows…or calls, or responds to my text/ calls. I’m out the (be it small) amount we agreed upon for the price…NOT OKAY!!
I’d definetely say the minuses out weighed the positives….Except for one little detail of this week. Wednesday as you well know was my dad’s birthday. A man who doesn’t always love the spot light on him, especially when it comes to birthday celebrations or getting gifts, got the best gift, from me.
+ I put my name in at work to receive tickets to a highly anticipated show to come in April, Eric Clapton and Wynton Marsalis…and I won them!! Strangely enough I found out I got the tickets on Wednesday so instead of just placing a quick “Happy Birthday” phone call, I got to let my dad know he’d be going to see 2 of the greatest this spring. A great highlight for the week.
On to breakfast!!!!!!!!!!!!
I got this recipe via email from my boyfriend’s aunt, Aunt Penny a seasoned baking and candy making pro.
Red Velvet Donuts with Buttermilk Icing
2 cups all purpose unbleached flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tbsp NATURAL cocoa
6 tbsp unsalted butter
3/4 c buttermilk or 3/4 c milk w 1 tsp vinegar and set it aside for a few minutes
1 tsp pure vanilla extract
1 1/2 tbsp red food coloring
combine dry ingredients (flour, soda, salt, powder, and cocoa…no sugar is rarely considered “dry”) set aside.
I should mention that your cocoa should be natural, dutch processed is too dark and you won’t have a red cake.
With a hand mixer or upright cream butter and sugar till light and fluffy. Add eggs one at a time, then buttermilk,
then vanilla, then food coloring.
Add dry ingredients.
Now to make “cake” donuts, and as you can see by the recipe this is really just cake batter, you need either a donut pan–like a cupcake pan, OR you can get your hands on one of these spiffy new donut makers made by sunbeam.
I got a donut maker for Christmas, a rad present from my boyfriend. I also received a deep fryer so traditional donuts are to come. For about $30 you can have a specialty donut maker, that works alot like a waffle iron.
Plug in you donut maker and spray the cavities with nonstick cooking spray. Close the lid and wait for the “ready” light to blink. The easiest way to evenly distribute the batter is to use a piping bag. I used a plastic disposable, because frankly I couldn’t begin to tell you where any of my cloth reusable ones are. Using plastic is not a great idea since it can melt if it touches the hot metal, but if your careful it will make do.
Squeeze a circular tube of batter into the donut trays. Shut the lid. About 5 minutes later you have perfect little donuts. They don’t get prettier than this.
For the icing mix 2 1/4 c powdered sugar with 1/4 cup buttermilk and 1 tsp apple cider vinegar. I drizzled using a plastic sandwich bag with a tiny hole cut in the corner, or you could just dip the donuts. Next time I do these I’m going to add a little softened cream cheese to the glaze for that extra tangy zip.