Green Velvet Donuts

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These vibrant green velvet donuts are a playful twist on a classic cake. The baked donuts are topped with cream cheese and garnished with festive sanding sugar. Adapt this recipe to also make cupcakes or layer cakes.

Yield: 5 dozen mini donuts

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Green Velvet Donuts:

1 cup all-purpose flour (130 g)
1 ½ cup cake flour (180 g)
2 Tablespoons Dutch-processed cocoa powder (11 g)
1 Tablespoon baking powder (12 g)
½ teaspoon baking soda
½ teaspoon kosher salt or fine sea salt
1 cup buttermilk (227 g) room temp
1 Tablespoon distilled white vinegar
2 teaspoons vanilla extract
1 cup unsalted butter (227 g) softened, room temp
1 ½ cups granulated sugar (300 g)
2 large large room temp
green food gel paste* as needed for desired color

Cream Cheese Glaze:

3 oz cream cheese, room temp
2 Tablespoon unsalted butter (28 g) softened, room temp
¼ cup confectioners' sugar (30 g)
2 Tablespoon whole milk
½ teaspoon vanilla extract

Instructions

Green Velvet Donuts:

Preheat oven to 350℉. Grease mini donut pans and set aside.
Whisk together flour, cake flour, cocoa powder, baking soda, and salt. Sift cake flour and cocoa powder if clumpy Set aside.
Whisk together buttermilk, vinegar, and vanilla in another bowl. Set aside.
Cream butter and sugar in a bowl of stand mixer fitted with a paddle attachment until pale and fluffy. Add eggs one at a time, beating well after each addition.
On low speed, add dry mixture in three additions, alternating with wet ingredients. Add desired amount of green food gel paste. After all ingredients have been added, continue to mix until batter is smooth.
Transfer batter to piping bag with small tip. Fill donut pans a little less than ⅔ full. Do not overfill.
Bake for 10-15 minutes until donut springs back when touched. Let cool in pan for 2 minutes before unmolding.

Cream Cheese Glaze:

Cream together cream cheese and butter until well combined. Add confectioners' sugar milk, and vanilla. Beat until smooth.
*Add more sugar to have thicker glaze, add more milk for thinner glaze.
Dip donuts into glaze. Decorate with green sprinkles. Let sit until glaze sets.

Notes

Recipe makes 60 mini donuts (5 dozen) or use the batter to make two 8-inch cakes or 2 dozen cupcakes

Highly recommended using food gel color. It's a thicker, more concentrated food coloring that results in brighter, more vibrant colors.

Unmolding Donuts: You may have trouble unmolding donuts if pan is not greased well. Invert donut pan and tap one end hard against sturdy surface. The donuts should release from pan with enough pressure.

Storage: Best enjoyed the same day it is baked and frosted. Keep leftovers in a covered container at room temperature for up to three days.

Cake Notes: Grease two 8-inch cake pans. Line with parchment paper. Divide batter evenly between two pans. Level to ensure even layer. Bake for 28-30 minutes, rotating pan midway through baking. Cool in pan for 10 minutes before unmolding.

Cupcake Notes: Line muffin tins. Divide batter among 24 cupcakes. Bake for 20-22 minutes until toothpick inserted in center of cake comes out clean. Cool in pan 5 minutes, then unmold. Cool to room temp on wire rack. Use this cream cheese frosting recipe

*estimated nutritional information is for three mini donuts

Nutrition