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Red Velvet Donuts

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Make these Red Velvet Donuts all year round.

  • Hands-On Time: 25 Minutes
  • Total Time: 40 Minutes
  • Servings: 20-24 donuts
  • Difficulty: Worth the Effort
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350º F.
  2. Pour 1/2 cup melted butter in a large mixing bowl. Stir in 1 cup of milk and then add 2 beaten eggs.
  3. Add in cake mix and blend until smooth.
  4. Spoon mixture into a piping bag or a zippered plastic bag with the corner cut off.
  5. Pipe into greased donut pan (don't overfill!)
  6. Bake for 15-20 minutes.
  7. Remove from pan immediately and cool in a rack.
  8. To frost, heat frosting in microwave (feel free to add a little milk or water for different consistencies).
  9. Drizzle frosting with a spoon across donuts, cover with sprinkles.

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Tips

Less Water, Better Cookie

Less Water, Better Cookie

I am a very big carrot cake fan in general. Thought I would try the Carrot Cake Cookie recipe on the side of the box. While I followed the directions to the letter, the batter was watery. I continued with the baking and I was disappointed in the appearance and consistency of the cookie. Taste was so so. For anyone trying this in the future, I strongly recommend DISCARDING any remaining water from raisin/carrot soak for starters. (The directions call for including the extra water from the soak...NO, NO, NO.)


Rolled fondant -vs- gum paste

Rolled fondant -vs- gum paste

Most of my customers do not like the taste of rolled fondant, so I tell them I will use buttercream icing and get it as smooth as I possibly can with the use of hot boiling water. Dip the metal spatula into the pot of boiling water and smooth down the icing. I use gum paste for some of the decorations. They seem to like the taste of gum paste better than rolled fondant. Which it is better to remove the decoration of gum paste than to romove the rolled fondant from a cake if not wanted.





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