Pink Velvet Diabetic Recipes

Steps:

• In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.

Steps:

• In a small bowl dissolve gelatin in boiling water.
• Stir well to dissolve.
• Beat in Sour cream with a whisk.
• Pour into a mold and chill.

Steps:

• Preheat the oven to 350°F (180°C). Grease 2 6-donut pans with nonstick spray.
• In a medium bowl, whisk together the flour, sugar, salt, baking soda, and cocoa powder.
• In a large bowl, whisk together the vegetable oil, milk, egg, egg yolk, vanilla, and apple cider vinegar.
• Gradually add the dry ingredients to the wet ingredients, whisking to incorporate the first addition then switching to a rubber spatula. Add the fuschia and deep pink food coloring and fold to incorporate, being careful not to overmix.
• Transfer the batter to a resealable zip-top bag with a corner snipped off or a piping bag fitted with a large round tip. Pipe the batter into the prepared donut pans, filling each mold halfway.
• Bake the donuts for 8-10 minutes, or until the edges begin to brown slightly. Remove from the oven and let cool completely in the pans on a wire rack before removing.
• While the donuts cool, make the frosting: In a medium bowl, combine the powdered sugar, cream cheese, and butter. Beat with an electric hand mixer starting on low speed until fully combined, gradually increasing the mixer speed as the powdered sugar is incorporated. Add the heavy cream and vanilla and beat until smooth, about 1 minute. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.
• Remove 2 donuts from the pans and crumble by hand.
• Frost the remaining donuts and top with the donut crumbs.
• Enjoy!