Between the chocolate in the donut batter and the white chocolate shavings on top, this White Chocolate–Red Velvet Mini Donut truly is the epitome of

Chocolate2. In this recipe, tangy red velvet is combined with creamy cream cheese in this fun spin on the classic red cake.

INGREDIENTS

• 1 cup all purpose flour
• 1 tablespoon cocoa powder
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup granulated sugar
• 1 large egg
• 1⁄2 cup buttermilk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon white distilled vinegar
• 1⁄2 teaspoon red food coloring

FOR FROSTING

• 2 ounces cream cheese, softened 1 cup powdered sugar
• 1 tablespoon whole milk

FOR TOPPING

• 2 ounces white chocolate, shaved

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together the sugar and egg. Then add buttermilk, oil, vanilla extract, and vinegar, mixing until thoroughly combined.
4. Gently stir in the flour mixture, stirring until there are no lumps. Slowly add 1⁄2 teaspoon red food coloring, adding a few more drops if needed.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until donuts are slightly browned and spring back when touched.
6. Remove from oven, transfer to a cooling rack, and let cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
7. Bake according to manufacturer’s instructions or until the donuts are slightly browned and spring back when touched. Transfer donuts to a cooling rack and let cool completely.
8. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a stand mixer, blend together cream cheese and powdered sugar. Slowly add milk, whisking constantly, until you get a smooth frosting.
9. Dip the top of each donut into the frosting and transfer to a wire rack. Immediately sprinkle the top of each donut with white chocolate shavings. Let frosting set for 5 minutes and then serve.
10. Donuts can be stored in an airtight container in the refrigerator for up to 2 days but are best when eaten fresh.

These rich donuts make a wonderful dessert or sinful snack. The cream cheese glaze is the perfect complement to these cake-like donuts.

Yields: Makes 10 to 12 Donuts.

Ingredients

1 cup of cake flour ½ teaspoon of baking powder ¼ teaspoon of salt 2 tablespoons of unsweetened cocoa powder 1/3 cup of granulated sugar (plus 2 tablespoons) 1 large egg, beaten 1/3 cup of buttermilk (plus 1 tablespoon) 2 tablespoons of unsalted butter, melted and cooled 1 teaspoon of vanilla extract

• ¾ teaspoon of distilled white vinegar
• ¼ teaspoon of baking soda
• ¼ teaspoon of red food coloring

For the Glaze

• ¼ cup of whipped cream cheese (room temperature)
• 1 teaspoon of vanilla extract
• ½ cup of powdered sugar
• 4 to 5 teaspoons of heavy cream (or more depending on the texture)

Method of Preparation

• Preheat the oven to 425º F.
• Combine the cocoa, flour, salt, sugar, and baking powder in a large bowl. Mix well with a spoon.
• Add the egg and buttermilk. Mix well. Then add the butter. Stir.
• Mix the baking soda and vinegar together in a small bowl. Add the vanilla, and stir.
• Add the mixture to the donut batter.
• Stir in the red food coloring.
• Spoon the batter into a lightly greased donut pan. Fill each mold about 2/3 full.
• Bake for 7 to 8 minutes. Allow the donuts to cool in the pan for at least 5 minutes before removing.
• In a small bowl, whisk the cream cheese vigorously until it is smooth.
• Add the sugar, cream, and vanilla in portions. Whisk continuously.
• Either dip the donuts in the glaze or frost them with a small spoon. Cover with sprinkles or shaved chocolate, if desired.