I've never known the difference between red velvet verses chocolate cake and always assumed that they were the same apart from the red food dye in the red velvet. That being said, I always thought red velvet desserts were a little more special than regular chocolate cake - It maybe due to its unique colour, or the delicious cream cheese frosting it's frequently paired with.
I did a bit of research, and found out the roots of the of red velvet cake comes from the Great Depression. During the Depression, families were using less food colourings and extracts. The Adams Extract Company found a way to use this as a marketing scheme to sell more food coloring and came up with the Adams Red Velvet Cake recipe. Their version used red food coloring and butter extract instead of the traditional ingredients. Before this scheme, red velvet was made with cocoa powder, buttermilk and vinegar. It's the chemical reaction between those ingredients which makes it it's famous red-tinted colour. Adams' purpose, however, was to sell more food colouring, so their recipe included a lot of red coloring.
Well, enough with the history lesson, let's talk about this amazing red velvet baked donut recipe I have for you! This recipe is also very versatile and can be made into cupcakes or even traditional red velvet cake. Which ever type of dessert you choose, the end result will leave you with a gorgeous red colour and a moist and fluffy texture. When you top it with the luscious cream cheese glaze it really does become the perfect Valentine’s treat!
I DONUT know about you, but I think it's about time to bake!
Ingredients
- 2 large eggs, room temperature and separated
- 1 and 1/3 cups (160g) all-purpose flour
- 1/4 cup (32g) arrow root powder or cornstarch
- 1/2 teaspoon baking soda
- 4 teaspoons (6g) natural cocoa powder
- 1/4 teaspoon salt
- 1/4 cup (60g) butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- liquid or gel red food coloring
- 1/2 cup (120ml) buttermilk, room temperature
Cream Cheese Glaze:
- 3 ounces cream cheese 90g, soft, room temp
- 3 tablespoons unsalted butter soft, room temp
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar sifted
- 4 tablespoons milk
Instructions
- Preheat oven to 350°F. Prepare mini donut pans or regular donut pans.
- With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
- Sift the flour and arrow root powder (cornstarch) together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
- Using a handheld or stand mixer, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Add the oil and beat on high for 2 minutes.
- Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Beat in the vinegar and the food coloring– until you reach your desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
- Transfer batter to a piping bag and pipe into donut pans
- Bake for 10 minutes. Test with a toothpick.
- Let the donuts cool on a wire rack
Cream Cheese Glaze:
- In a stand mixer fitted with a paddle attachment, beat together cream cheese and vanilla until smooth.
- Addin sifted confectioners sugar and milk. Add milk until you reach a desired consistency.
- Beat for about 5 minutes.
- Dip donuts into frosting.
- Decorate how you wish. I sprinkled leftover crumbs onto glaze and made a marbled pattern with food coloring.
