Grease a donut pan and set aside. I didn't have a donut pan, so I used a mini bundt pan (and it worked fine).

Set the oven to 220 degrees Celsius.

In a large mixing bowl, sieve together flour, cocoa powder, sugar, salt and baking powder.

In a separate bowl, mix together the buttermilk, eggs and oil.

Beat the wet mixture into the dry flour mixture until well incorporated.

Mix together the baking soda, vinegar and vanilla paste. Add the mixture into the donut mixture.

Once completely mixed, add the red food colouring and continue mixing until the red colour is incorporated thoroughly.

Carefully spoon (or pipe) the mixture into the pre-prepared donut pan evenly.

Bake for 7-8 minutes.

Once the donut is cooked (use the skewer test), remove from oven and set aside to cool.

Whilst the donut is cooling on the wire rack, start preparing the white chocolate and cream cheese glaze.

Microwave the white chocolate up in a small bowl for 15-20 seconds (I like to microwave for an initial 15 seconds, swirl the bowl around, and microwave for another 10 seconds before mixing thoroughly with a spoon to ensure that the chocolate has tempered).

In a stand mixer, whisk the cream cheese and vanilla paste.

Slowly whisk in the icing sugar until a paste starts to form.

Add in the tempered white chocolate and whisk until a smooth glaze forms. Sprinkle in the salt and continue mixing.

Once the donuts have completely cooled, dip one side of the donuts into the glaze and set aside on a wire rack for the glaze to set.

Sprinkle with sugared hearts, flowers, sprinkles or any other toppings as you see fit.