Recipe may contain gluten, peanuts, tree nuts, milk and soy.
If you like red velvet cake you’ll love this doughnut version, especially when you find the white chocolate Lindt ball hiding inside.
150g (1 cup) self-raising flour
1 tbsp cocoa powder
1/4 tsp bicarbonate of soda
70g (1/3 cup) caster sugar
100g butter, melted, cooled
130g (1/2 cup) sour cream
2 eggs, lightly beaten
Red gel food colouring
10 white chocolate Lindt balls
Flaked coconut, to decorate
Cream cheese icing
100g cream cheese, softened
230g (1 1/2 cups) icing sugar mixture
1 tbsp milk
4 Method Steps
Step 1Sift flour, cocoa and bicarbonate of soda into a bowl. Stir in sugar. Make a well. Add butter, sour cream and eggs. Whisk until well combined. Add enough food colouring to tint batter red.
Step 2Preheat pie maker. Spoon 1 1/2 tablespoons of batter into each hole. Top with a chocolate ball, without pushing into batter. Spoon 1 tablespoon of batter over the ball. Close lid. Cook for 5-7 minutes or until tops are just firm. Carefully transfer to a wire rack lined with baking paper. Repeat with remaining batter and chocolate balls. Cool 10 minutes.
Step 3Meanwhile, to make cream cheese icing, beat cream cheese in a small bowl until smooth. Gradually beat in icing sugar until smooth. Beat in milk.
Step 4Spoon icing over tops of doughnuts. Set aside for 2 minutes to set. Sprinkle with coconut. Serve warm.