When I walked in the door from teaching last night, I was starved. I opened the fridge and discovered leftover Buffalo Chicken Dip. That I didn’t make…that wasn’t in there this morning.
“Babe, did you make Buffalo Chicken Dip for dinner?” I asked.
Why was I surprised when I got a, “Yeah, why?” in response.
Big. Fat. Eye. Roll.
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
Doughnuts:
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
Directions:
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!
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Back to business tomorrow with some vegetables or something. Too much insulin-worthy all-purpose flour and sugar around here lately, I reckon! 😉
Be well,
My mouth dropped just seeing the title of this post! 🙂
…And appropriately so! Looks awesome. I am now starving.
They are beautiful and I really like the photo of the doughnut on top the glass of milk! Nothing wrong with a healthy indulgence now and then! 🙂
The doughnut pan is on my christmas list. This is a reason why… 🙂
Yep, those are definitely insulin worthy Nicole! 😀 Hope you have a great day!
Guess I am breaking out the dougnnut pan this weekend…
I’ve had a couple donut pan fails so far, but this recipe looks like a winner!
I think I just drooled on the keyboard!
haha my boyfriend would totally eat that for dinner too. Great doughnuts too!
I need to get a donut pan! These look just incredible!!
And the frosting takes it over the top. I love cream cheese frostings! 🙂
Seriously, I know I keep saying this but I really, really need a donut pan. I can see these becoming my new favorite thing.
Thank you for sharing this recipe. I just bought one of these doughnut pans and have yet to try it. These recipe looks fantastic and I can’t wait to give it a try. Cake doughnuts are my all time favorite and if I can make them at home in a healthy version – well that just takes the cake!!!
HI Nicole. YAY for sleeping in. Sometimes you just have to listen to your body and snooze. The little doughnuts look amazing! I’ve bookmarked the recipe. Have a wonderful Thursday.
What would it take for you to mail me one of these? Holy yum!!!
whew Nicole…you are quickly becoming the queen of baked doughnuts! I finally found a pan and want to start trying it out! I know where to come to get the BEST recipes! :)))
LOOKS HEAVVVENLY!! And totally insulin-worthy.
This sounds great! I keep looking at donut pans (apparently popular in Japan, as most donuts are baked I think) and I really think it is about time I get one.
These look awesome! Between the choc PB donuts I just made and these red velvet ones of yours, I’d love to have a donut swap exchange..like a cookie exchange but with donuts so I could try one of all kinds of flavors. lol 🙂
Ohhh yum! I’m with you on the sleeping until 8:30am. That sounds wonderful. Obviously I cannot wait until this weekend so I can get a little extra sleep!
Your doughnut recipes always look amazing!!!! They also remind me that I need to break out my doughnut pan more often 🙂
If i added less milk would the glaze have set harder faster?
Other than that i fell in love with your blog’s recipe index!! I praise God for you<3
Author
Hi Daisie! Thanks for your sweet note! Yes…less liquid would help the glaze the harden faster. One reason I keep glazes a bit “runny” is so that I can stretch the glaze and keep calories down 😉
:))…Oh! Makes sense!! Thank you for the reply:) They came out de-lish! And my friends and family enjoyed them:) they were a bit hard. I’m assuming 7 minutes is a bit long for the mini donuts. Cant wait to try the Blueberry orange glazed donuts!
Hi Nicole,
I stumbled upon your blog while trying to find a recipe for a doughnut-like cake I want to bake. I love the sound of this recipe and was wondering if I could adapt this entire recipe into a cake using a fill cake pan (filling the inside with cream). It wouldn’t be too heavy as a whole cake would it? Please advise!
Love your blog, pictures and recipes! I’ve subscribed!
🙂
Author
Hi Sarah! Thank you! I hesitate to say yes, but I think you could make these into a cake, yes. I would adjust the cooking time to 22-24 minutes, but start checking closely after about 18 using the toothpick trick 🙂 It will be heavier/more dense than a traditional cake, though, yes. If you did the cake in 2 9-inch rounds, that would probably help the consistency…and then you can add your cream layer 😉
Thanks so much for your quick reply! I’ll give it as shot as u advised, cross fingers it turns out well!