baked red velvet oreo donuts_____________________________Trademark bright red buttermilk cake donuts with cream cheese frosting and sprinkled with lots of crushed oreos.
Ingredients
- 2 eggs, room temperature
- 3/4 cup sugar
- 1 tbsp vanilla extract
- 3 tbsp butter, melted and cooled
- 1/2 cup buttermilk
- 1 tbsp vegetable-based red food coloring
- 2 cups all purpose flour
- 1 tbsp cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup Oreo cookies (about 12)
cream cheese frosting
- 4 oz full-fat cream cheese
- 2 tbsp butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream
Instructions
- Preheat oven to 350 degrees. Grease two 6-well donut pans with butter or oil.
- In a bowl, whisk together eggs, sugar, vanilla, and butter until smooth. Whisk in buttermilk and red food coloring.
- In a separate small bowl, sift flour, cocoa powder, baking powder, and salt. Fold into wet ingredients until just combined. Do not overmix!
- Snip off a corner of a large ziptop bag, or use a pastry bag, and scoop in batter. Pipe into donut pans. Bake 8-10 minutes until tops are set and the donuts feel fairly firm to the touch. Let cool in the pans for 5-10 minutes, then pop onto a wire rack to cool completely.
- To make the frosting: with a stand or hand mixer, whip the cream cheese, butter, powdered sugar, vanilla, and 1 tablespoon heavy cream until silky. If needed, whip in an additional tablespoon of heavy cream to reach the necessary texture.
- Toss Oreos into a ziptop bag and seal tightly, removing all air from the bag. Smash with some firm utensil: I actually used the head of a can opener. A rolling pin, a meat mallet, or similar instrument works well. The pieces should be very small, basically crumbs.
- Frost each donut with a flat headed frosting knife, leaving the hole open as desired. Sprinkle half (or all!) of each with crushed Oreos. 10/10 recommend serving dunked in coffee.