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Red Velvet Donuts with Cream Cheese Glaze

Live every day as if it is a festival! Celebrate the first of March with this magnificent red velvet donuts with cream cheese glaze tower. Can we all agree this dessert is an exquisite masterpiece and mouth-watering delicious? Any day is a holiday with this beautiful centerpiece. Using Suncore Foods® Red Beet and Velvet Red Beet Supercolor Powder to achieve this beautiful deep rich red hue. Glazed, sprinkled, frosted, filled...every doughnut is special. Celebrate every day and impress your loved ones with this stunning recipe and ave a dough-lightful day!

Ingredients

Doughnuts:
1 1/2 cup all-purpose flour
2 tsp cocoa powder
1/4 cup almond flour
1 tbsp cornflour
2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
1/4 cup plain yogurt (room temperature)
3/4 cup buttermilk (room temperature)
3/4 cup granulated sugar
3 tbsp vegetable oil/olive oil
1/4 cup melted unsalted butter/ghee (and cooled)
2 number large egg (room temperature)
1/4 tsp Suncore Foods® Rose Salt
3 tbsp Suncore Foods® Red Beet Superfood Powder
2 tbsp Suncore foods® Velvet Red Beet Superfood Powder

Cream Cheese Glaze:
3 oz cream cheese (room temp softened)
11/2 cup confectioners sugar
1 tsp vanilla extract
3 tbsp milk

Directions

1. Doughnuts — Preheat the oven to 425 f. Grease two doughnut pans liberally with vegetable oil. In a bowl mix together the flour, almond flour, baking powder, red beet powder, velvet red beet powder, cornflour, salt. Keep aside. In another bowl whisk together sugar, melted and cooled butter/ghee, and vegetable oil well till it’s all mixed up. Now add the eggs and give it a good whisk. Add in the lemon zest and yogurt and mix well. Mix in half the dry flour mixture to the wet mixture. Mix it up. Now add all the buttermilk and mix well. Add the remaining flour and mix till just combined. Do not over mix. Pipe the batter and bake for 5-7 mins till done. Do not overbake. Once done let the doughnuts cool completely.

2. Cream Cheese Glaze — Mix together powdered sugar , vanilla extract and milk to form a thick paste. Then add the softened cream cheese and beat until smooth. Adjust the consistency by adding more milk if required. The glaze should have a dipping consistency. Dip or drizzle over the cooled donuts and enjoy!

 


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