Four words: Baked. Red. Velvet. Doughnuts.
We’ll take our doughnuts red velvet-style, thank you. Would you like some chocolate egg & cream cheese icing with that? Yes please! Our Easter menu is starting to look mighty fine.
Red velvet baked doughnuts:
Ingredients:
- Butter: 4 tablespoons
- Vegetable oil: 4 tablespoons
- White sugar: 180 ml
- Extra large egg: 1
- Baking powder: 4 ml
- Bicarbonate of soda: 1 ml
- Salt: 2 ml
- Vanilla extract: 1 tablespoon
- All-purpose flour: 1 ¼ cups
- Milk: ¾ cup
- Red food colouring gel, 1-2 tablespoons
Method:
- Preheat the oven to 220°C. Lightly grease the doughnut moulds.
- Using a mixer, beat the butter, vegetable oil, and sugars until completely smooth.
- Add the eggs one at a time, beating after each addition.
- Stir in the baking powder, bicarbonate of soda, vanilla extract and salt.
- Gradually add the red food colouring gel to the milk, until it reaches the desired colour.
- Alternate adding the milk and flour, and stir together. The flour should be the last addition.
- Make sure everything is well combined, being careful not to over mix the batter.
- Spoon the mixture into the moulds, leaving about 1 cm of the tin empty. This will leave room for the doughnuts to rise.
- Bake in the oven for 10 minutes until risen and lightly golden.
- Once baked, allow to cool for 5 minutes in the tray before turning on to a wire rack.
Cream cheese frosting
Combine 1 tub cream cheese with 50 g butter, 1 kg icing sugar, the juice of half a lemon, and water to thin if needed. Spread the icing over the doughnuts and sprinkle with multicoloured eggs to taste. Dust with edible gold sprinkle if you’re feeling a bit extra.
In the mood for an Easter egg (or three?)