Red Velvet Donuts (Print Version)

# Ingredients:

→ Donuts

01 - 1.5 cups gluten free flour
02 - ¾ cup granulated sugar
03 - ⅓ cup cocoa powder (half Dutch cocoa powder, half Dark cocoa powder)
04 - 1 teaspoon baking powder
05 - ½ teaspoon salt
06 - 1 cup milk of choice mixed with 1 tablespoon white vinegar
07 - 4 heaping tablespoons cornstarch mixed with 6 tablespoons water
08 - ½ stick (4 tablespoons) unsalted butter or vegan baking stick, melted
09 - 1 teaspoon pure vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 tablespoon plus 1 teaspoon liquid red food coloring (or 1 teaspoon if using gel/paste)

→ Frosting

12 - 1.5 cups confectioners' sugar
13 - 4 tablespoons unsalted butter or vegan baking stick, softened
14 - 1-2 tablespoons room temperature water
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
17 - 1 baked red velvet donut, crumbled into tiny pieces

# Instructions:

01 - Preheat the oven to 175°C (350°F). Grease the wells of two donut pans with vegetable oil. If using one pan, prepare to bake in multiple batches.
02 - Measure out one cup of milk of choice. Add 1 tablespoon of white vinegar to the milk and stir to combine. Set aside for 5 minutes to curdle slightly.
03 - In a medium bowl, mix together the cornstarch and water until thin and watery. It will initially be thick and tacky. Set aside.
04 - In a large bowl, whisk together the gluten free flour, granulated sugar, cocoa powder, baking powder and salt until well combined.
05 - In a microwave-safe bowl, heat the butter or vegan baking stick in 20-second increments until fully melted. Add the cornstarch-water mixture, stirring well to reincorporate if it has thickened.
06 - Stir the milk-vinegar mixture (it should appear slightly curdled). Add this to the bowl with the melted butter and cornstarch mixture. Add vanilla, the additional teaspoon of white vinegar, and red food coloring. Whisk to combine thoroughly.
07 - Pour the liquid ingredients into the dry ingredients. Begin with a whisk to combine, then switch to a spatula if the batter becomes too thick.
08 - Transfer the batter to a pastry bag or zip-top bag with a corner cut off. Pipe the batter into the donut pan wells, filling them almost completely.
09 - Bake for approximately 15 minutes, until the donuts spring back slightly when gently touched.
10 - Remove from oven and let rest in the pan for 2-3 minutes. Carefully remove using a small spatula and transfer to a cooling rack. Allow to cool completely before frosting.
11 - Combine the confectioners' sugar, softened butter or vegan baking stick, water, vanilla, and salt in a bowl. Mix with a spatula until smooth. The frosting should be thicker than typical donut glaze to support the crumb topping.
12 - Take one cooled donut and either tear it by hand or roughly chop it into tiny crumbs. Spread the crumbs on a flat plate.
13 - Using a butter knife, spread frosting on each cooled donut. Immediately sprinkle with the prepared donut crumbs, pressing gently to adhere if necessary.

# Notes:

01 - The donuts can be stored in an airtight container at room temperature for up to 2 days.
02 - For the best red velvet color, a combination of Dutch and dark cocoa powders creates the perfect base for the red food coloring.

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