“Babe, did you make Buffalo Chicken Dip for dinner?” I asked.
Why was I surprised when I got a, “Yeah, why?” in response.
But you know, that’s kind of the look he gives me when I want to bound out of bed on my ONE day off each week to make baked doughnuts. Except this past weekend, I got to have my
cake doughnut and eat it too.
For once, Mr. Prevention was up before me. I seized the opportunity of being relinquished of morning dog duty, and slept until 8:30am. In my sad and pathetic, over-worked, over-stressed world, that’s probably similar to a normal person’s noon-o’clock hour.
I got up, slipped on my slippers, and got to work on a cup of coffee and these Baked Red Velvet Cake Doughnuts with Whipped Cream Cheese Glaze that I’ve had my eye on for WEEKS. With a list of basic ingredients such as in this recipe and a doughnut pan in my kitchen arsenal, I have demonstrated some serious self-control.
But at 84 calories a pop, self-control may not only be over-rated, but unnecessary.
…Oh alright, maybe just a little.
Baked Red Velvet Cake Doughnuts with Whipped Cream Cheese Glaze adapted from Wilton and How Sweet It Is
1 cup cake flour
2 Tbsp unsweetened cocoa powder
1/3 cup granulated sugar
1/4 tsp salt
1/2 tsp baking powder
1/3 cup + 1 Tbsp low-fat buttermilk
1 large egg, lightly beaten
3/4 tsp distilled white vinegar
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp red food coloring
Whipped Cream Cheese Glaze:
3 oz reduced-fat cream cheese, at room temperature
1 tsp vanilla extract
1/2 cup powdered sugar
2-3 Tbsp fat-free milk
Preheat oven to 425 F.
In a large bowl, combine flour, cocoa, sugar, salt and baking powder, then mix with a spoon. Add in buttermilk and egg, mixing to combine. In a small bowl, mix baking soda and vinegar together, then add in vanilla. Add the mixture to the doughnut batter, then stir in red food coloring.
Fill each doughnut mold 1/3 of the way full. Bake for 7-8 minutes, then let cool for 5 minutes before removing.
In a bowl, whisk cream cheese vigorously until it smoothes out. Add in sugar, vanilla and milk one tablespoon at a time, whisking constantly. Dip doughnuts or frost them with a small spoon, then cover in sprinkles, if desired. Yield: 12 doughnuts.
Nutrition Information (per serving): 84 calories; 1.3 g. fat; 21 mg. cholesterol; 147 mg. sodium; 16.4 g. carbohydrate; 0.3 g. fiber; 1.9 g. protein
Result: These were definitely a favorite baked doughnut recipe. They are sponge-y and cake-like. The cream cheese frosting is incredible (and you only use half of what the recipe makes, so the calorie count is pretty impressive!). These did not keep as well for leftovers, but there likely won’t be too many leftover to worry about 😉 Enjoy!