Superbowl Sunday is over and it's now time to think Valentine's Day! These beautiful red velvet donuts with white chocolate glaze are delicious, simple to make and sure to be a hit at any event this holiday!
Our Superbowl was nice and low key. We are still mourning that the 49ers lost, but it was a great game and Kansas City did play well and did a fantastic job of making it a good game to watch.
Since our house was divided, we went with a divided menu. I'll share one of our recipes this week or next but we pulled all of our recipes from our Superbowl menu post here.
We also took a peek and found that some of your favorite recipes of ours from the Superbowl were Crumbl Chocolate Chip Cookies, Little Caesars Copycat Italian Cheese Bread, Wicked White Chicken Chili, Taco Bell Caramel Apple Empanadas and Creamy White Chicken Chili Chowder. (White Chicken Chili definetely was clearly the winner and it sounds like your Superbowl weather was a little chilly!)
Highlights from our Superbowl last night included teaching the dog to hoverboard:
I am really in shock that this poor dog has not had a heart attack in her few short years of living. She is no joke afraid of EVERYTHING except the fire alarm thanks to the kids.
We also watched the Puppy Bowl and Dog Bowl:
I usually do a really nice dessert for the Superbowl but I just opted for a quick and simple dessert.
It worked for me. It was in Kansas City and San Francisco colors so it was as simple as ordering from Amazon and placing the candy in a bowl.
Red Velvet Donuts with White Chocolate Glaze
For the donuts:
- 1 ⅓ cup red velvet cake mix (we used Color Kitchen Naturally Dyed Red Velvet Cake Mix)
- ⅓ cup buttermilk (can use dairy free substitute)
- 1 tablespoon oil
- 1 large egg beaten
For the Glaze:
- 1 cup white chocolate chips (we used Guittard or you can use these dairy free white chocolate chips)
- 3 tbsp heavy whipping cream (use a non dairy creamer like Nutpods for dairy free version)
Recipe makes 6 regular sized donuts or 12 mini donuts
Preheat oven to 350 degrees. Lightly grease a donut pan.
In a separate bowl mix together the cake mix, milk, oil and eggs until smooth. Fill donut pans ½ way with batter. Bake at 350 degrees for 10-12 minutes, or until donut springs back lightly when touched.
Remove donuts from oven and allow to cool in pan for 15 minutes before inverting pan, removing donuts from the pan and placing donuts on the cooling rack to finish cooling completely.
Once donuts are cooled completely, frost them.
To make the frosting, heat the cream in the microwave oven or on the stovetop to a simmer. (Not boiling!) Remove the cream from the microwave or stove and then stir in the white chocolate, stirring mixture until melted and smooth. Dip the tops of the donuts in the cream mixture, then sprinkle with crumbled red velvet cake or sprinkles.
To store: Store donuts in an airtight container for several days or an in airtight container in the freezer for several weeks.