Tag Archives: red velvet

Red Velvet Donuts {Guest Post}

I am very happy to introduce my first guest post! Mallory is my coworker’s daughter and she is away at school in Chicago. (Which is too bad because we are like baking soulmates!) Mallory agreed to do a little guest post for me, and what a perfect time because my hubby and I are on vacation!! Thanks again chica!

My name is Mallory and I am a college student with a very large sweet tooth. I’ve always loved baking and filling people’s bellies with delicious treats. Very recently have I started venturing outside of boxed cake and brownie mixes (though they are delicious). Now that I am out of the dorms and in an apartment, I am eager to use my kitchen as much as I can. I’ve actually had to cut back on the baking so I didn’t overload my roommates and myself too much, not that they ever complained! Anyway, a lot of what I bake comes from Pinterest and from this blog.


A few months ago, I had my very first red velvet cupcake at a wonderful place called Flacos Tacos. I recently found out that these are actually made by Au Bon Pain and distributed, but I still like to pretend that they are from Flacos because it gives me an excuse to go back weekly. 🙂 The cupcake was absolutely magical, and I have yet to find anything like it. Essentially, I’ve been obsessed with red velvet ever since and have been eager to find a recipe. I’ve realized that I have never baked red velvet anything. While searching for the perfect, but somewhat simple recipe to try, I came across a website called velveteenbaker.com through Pinterest. Since I hadn’t yet used this Babycakes Donut Maker my grandma bought me for Christmas, these cute little red velvet donuts definitely caught my eye.

Because I have absolutely no experience baking red velvet or donuts, I figured I would follow this recipe exactly before trying to make it my own.

Ingredients for Donut batter:

2 cups all purpose flour

3/4 cup granulated sugar

2 tbsp baking powder

1/2 tsp salt

3/4 cups buttermilk

1 tsp vanilla extract

1 tsp red food coloring

1 tbsp natural cocoa powder, not dutch-processed

2 eggs, lightly beaten

2 tbsp butter, melted

Preheat oven to 425°F. Spray donut pan with nonstick cooking spray. In large mixing bowl, sift together all purpose flour, sugar, baking powder and salt.

Make a paste with the cocoa and red food coloring. This part worried me. Mine was powdery rather than pasty and red, but don’t worry because when you add it with the rest of the mixture it will turn out the way it should. Here’s what my “paste” looked like:


Next, add buttermilk, eggs, vanilla extract, butter and red paste mixture and beat until just combined. The batter should be thicker than normal cake batter. This picture doesn’t help much considering that it’s red on red.


Fill each donut cup approximately 3/4 of the way full. Bake 5-8 minutes or until the top of the donuts spring back when touched. Mine baked in about 3-4 minutes, but if you’re baking in donut pans in the actual oven 5-8 will be necessary. This was actually the trickiest part and I made an absolute MESS. As you can see below, the holes in the donut maker are tiny, but I wanted to be precise as possible so that they turned out round and fluffy.


I thought that using a piping bag would do the trick, but the mixture was way too thick for it. I ended up with red batter all over my cabinets and my arms somehow. I don’t even know how that happened. But I also don’t have much experience with piping bags, so if you have the skill and are feeling gutsy go for it. 🙂 Anyway, I ended up just using a good old-fashioned silverware spoon and hoped for the best. The spoon worked better for me. In the picture below, the piping bag ones are on the left and the better-looking spoon ones are on the right.


Also, I baked the donuts before I even made the vanilla glaze. That way, I could glaze them all at once and didn’t have to worry about the mixture hardening and becoming chunky.

Ingredients for Vanilla glaze:

2 tbsp hot water

2 cups confectioner’ s sugar

1 tbsp milk (I substituted buttermilk since it was all I had)

½ tsp vanilla extract

In small bowl, stir together all ingredients until sugar is completely dissolved. Use immediately to glaze donuts. You can either toss them in or dip just the tops. If the glaze starts to harden you can add more hot water, though I didn’t need to.

I basically took the donuts by hand (some cooled, some not) and dipped them in the glaze. I let them dry for a minute or so and dipped them again to make the coating a little bit thicker. Here’s the final product. They were yummy and a lot better when fresh. Though I think that next time a cream cheese glaze would be amazing!



Filed under Misc

Red Velvet Cake Balls

We’re back with my BabyCakes! These are what I refer to as cake balls, not to be confused with cake pops.

Here are the first ones I made a while back… along with some tips and some mistakes. (Number one tip being use a piping bag/zip top bag to fill the reservoirs.)


These were for a 15 year old’s birthday party, and the request was for red velvet. My manual that came with the babycakes had a recipe for red velvet, so I used that.

(I have never made, or even EATEN red velvet until I made these. Not bad, not bad… maybe that’s why the world is currently obsessed?)

The recipe made about 40 cake balls.


For the icing, I wasn’t sure what to use. For the lemon cake balls, I used my regular cookie icing. It was light and soft, and perfectly complimented the lemon.

For these, I wanted something heavier/thicker, but still somewhat soft. (As opposed to hard chocolate shell or something like that. In the end I had a combination of the two. I mixed together candy melts with a tiny bit of milk, then melted it in the microwave. The mixture was thin, so I added a bit of powdered sugar to make it more like icing. It was actually easier to dip these balls into than regular candy melts.

I don’t know exact measurements, but I would say I used about 1/4 cup candy melts and a teaspoon or so of milk. I melted for 20 seconds, then stirred until it was completely combined. I added about a spoonful of powdered sugar, but more can be added to get a good consistency. Too thin, add powdered sugar… too thick, add a few drops of milk. Pretty sure you can’t really screw this up.


The end result was colored (from the candy melts – no food coloring needed), vanilla flavored, dried well so that they could be handled, and was soft to bite into. Like a frosting shell. I will definitely be making this again for cake balls!


Here is the inside! Pure fluffy cake…


psst! – Kendra, see my little clippy on the piping bag up there? These things are heaven. Don’t leak and easy peezy to get on and off.



Filed under Cakes