#tsp ep6

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V-Day Special: Red Velvet Waffles with Cream Cheese Glaze

Red velvet waffles are not red coloured waffles. There's more to red velvet than just the added food coloring. Red velvet is made with cocoa powder, vinegar and buttermilk. The chemical reaction between these ingredients help give the cake a deep maroon color that is often enhanced by red beet powder or food coloring.

Variations: Serve with fried chicken and maple syrup or Eggs Benedict for savoury options. For #foodhack, you can use red velvet or chocolate or brownie cake mix as the waffle batter. It will yield cake-y waffles and not like real waffles.

Ingredients:

2 cups flour ¼ cup granulated sugar 2 tbsp cornmeal (for crispy waffle exterior) 1 tbsp cocoa powder 1 tsp salt 2 tsp baking soda 2 large eggs 1 tsp vanilla ½ tsp apple cider vinegar 2 tbsp red food coloring 1 ¾ cup buttermilk 4 tbsp unsalted butter melted

For cream cheese glaze: 4 oz cream cheese, softened (room temp) 4 tbsp butter, softened (room temp) 1 ½ cups confectioners sugar 1 tsp vanilla extract ½ cup whole milk

Method:

Whip the cream cheese and butter together in a large bowl with a hand mixer until smooth. Carefully beat in the confectioners' sugar, then add vanilla and milk. Beat until the glaze is smooth. Set aside.

Mix dry ingredients together in a large bowl.

Whisk eggs with vanilla, vinegar, buttermilk, and butter in a measuring cup. Stir in red food coloring.

Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward the end of mixing, use a folding motion to incorporate ingredients.

Heat the waffle iron and grease well. Spread the appropriate amount of batter onto the waffle iron. Following manufacturer’s instructions, cook waffles until golden brown, 2 to 5 minutes. Repeat with remaining waffles.

Serve with glaze immediately.