Irresistible Mini Donuts Vermelho e Rosa: Easy Red Velvet Joy

Discover how to create Irresistible Mini Donuts Vermelho e Rosa with this easy red velvet recipe that's perfect for any occasion.

Course: Dessert

Cuisine: American

Keyword: Baked Treats, Dessert, Donuts, Easy recipe, mini donuts, Red Velvet

Prep Time: 20

Cook Time: 10

Cooling Time: 15

Total Time: 45

Servings: donuts

Calories: 100kcal

1 cup All-Purpose Flour Can substitute with gluten-free flour for a gluten-free version.
2 tbsp Unsweetened Cocoa Powder Adds chocolate flavor.
1/2 tsp Kosher Salt Balances sweetness.
1 tbsp Baking Powder Essential for rising.
1/4 cup Unsalted Butter, Melted Contributes richness.
1/2 cup Granulated Sugar No substitutes recommended.
1 large Egg Can use a flax egg for vegan.
1 tbsp Red Gel Food Coloring For vibrant color.
1 tsp Pure Vanilla Extract Opt for fresh for best results.
1/2 cup Milk Alternative non-dairy milk works.

Preheat your oven to 350°F (175°C) and generously grease a mini donut pan with non-stick spray.
In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and kosher salt.
Beat the melted unsalted butter and granulated sugar until light and fluffy, about 2 minutes.
Add the pure vanilla extract, large egg, and red gel food coloring to the creamed mixture. Beat for 5 minutes.
Gradually mix in the dry ingredients, alternating with the milk.
Transfer the batter into a Ziploc bag, snip off a corner, and pipe into the donut molds.
Bake for 10 minutes or until springy. Cool on a wire rack.
Beat together the cream cheese and unsalted butter until creamy, then mix in lemon juice, vanilla, kosher salt, and confectioners sugar.
Dip cooled donuts into the cream cheese glaze and decorate with sprinkles.

Store donuts in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or freeze for up to 2 months.