Start making the season bright with our Red Velvet Waffles! A cream cheese glaze stands in for syrup in these rich waffles.
Red Velvet Waffles
2014-12-02 20:34:58
Yield: 12 waffles
Ingredients
- 2 cups all-purpose flour
- 1⁄3 cup cornstarch
- 1⁄4 cup natural unsweetened cocoa powder
- 1⁄4 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 cups whole buttermilk
- 2 large eggs, lightly beaten
- 1⁄3 cup canola oil
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- Cream Cheese Glaze (recipe follows)
Instructions
- Preheat oven to 250°. Spray waffle iron with nonstick cooking spray, and preheat to medium. Place a wire rack on a rimmed baking sheet, and set aside.
- In a large bowl, whisk together flour, cornstarch, cocoa powder, sugar, salt, baking powder, and baking soda. In a small bowl, whisk together buttermilk, eggs, canola oil, food coloring, and vanilla. Make a well in center of dry ingredients; add milk mixture, stirring until just combined.
- Using a measuring cup, pour approximately 1⁄3 cup batter onto waffle iron. Cook until done, 4 to 6 minutes. Place waffle on prepared pan. Repeat with remaining batter.
- Bake waffles until crispy, approximately 10 minutes. Drizzle with Cream Cheese Glaze.
Taste of the South https://www.tasteofthesouthmagazine.com/
Cream Cheese Glaze
2014-12-02 20:36:41
Yield: approximately 1 1⁄2 cups
Ingredients
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 1⁄2 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, beat butter and cream cheese at medium speed with an electric mixer until smooth. Reduce speed to low; add confectioners’ sugar, beating until smooth. Gradually add milk, beating until combined. Stir in vanilla. Store, covered, in refrigerator up to 3 days.
Taste of the South https://www.tasteofthesouthmagazine.com/
