Red Velvet Waffles Recipes

RED VELVET BELGIAN WAFFLES

Steps:

• Whisk flour, white sugar, baking powder, cocoa powder, and salt together in a bowl.
• Beat buttermilk, melted butter, eggs, 2 teaspoons vanilla extract, and vinegar together in a bowl until smooth. Stir red food coloring into buttermilk mixture. Mix buttermilk mixture into flour mixture until just combined.
• Preheat a waffle iron according to manufacturer's instructions.
• Beat cream cheese and softened butter together in a bowl using an electric mixer until smooth and fluffy. Gradually mix 2 cups confectioners' sugar into cream cheese mixture, alternating with milk and 1 teaspoon vanilla extract, until glaze is smooth.
• Spoon 1/4 to 1/2 cup waffle batter into preheated waffle iron. Cook according to manufacturer's directions. Repeat with remaining batter.
• Lightly dust each waffle with remaining confectioners' sugar, drizzle with glaze, and top each with whipped cream and strawberries.

RED VELVET WAFFLES

Steps:

• Preheat waffle maker on medium heat.
• In a large bowl, mix cake mix, eggs, and 2 cups milk. Whisk until fully combined and smooth.
• In a medium bowl, combine cream cheese, powdered sugar and remaining milk. Using a hand mixer, mix until smooth. Add more powdered sugar for a thicker glaze if desired.
• Spray waffle iron with nonstick cooking spray. Pour batter into waffle iron and cook until done, about 6 minutes.
• Plate waffles and drizzle over cream cheese glaze. Sprinkle with mini chocolate chips and serve.

SUPPER'S RED VELVET WAFFLES

Steps:

• For the waffles: Whisk together the buttermilk, cream, butter, food coloring and eggs in a large bowl. Mix together the flours, sugar, cocoa, cornmeal and baking powder in another bowl. Mix the dry ingredients into the wet ingredients in thirds, stirring just until incorporated. Do not over-mix. Let rest, covered with plastic wrap, overnight in the refrigerator.
• For the cream cheese mousse: Mix together the cream cheese, sugar, vanilla and orange zest using a mixer until smooth and creamy.
• For the compote: Combine the cherries, molasses, bourbon and salt in a saucepan and heat until the cherries are softened. Serve warm like a chunky syrup.
• Fire up the waffle iron and get cooking. Pour the batter onto the hot waffle iron and cook to desired doneness. Garnish with bourbon cherry compote, cream cheese mousse, toasted pecans and powdered sugar.

RED VELVET WAFFLES

Steps:

• Preheat waffle iron. Preheat oven to 225 degrees.
• In a microwave safe bowl, combine maple syrup and cream cheese. Microwave on high, in 20 second bursts, whisking at each interval, until cream cheese is melted and mixture is smooth. Set aside.
• In a medium bowl, mix to combine bisquick, granulated sugar, and cocoa powder.
• Add milk, egg, oil, and vanilla. Mix until a smooth batter forms.
• Add enough red food coloring, drop by drop, to yield a deep red color.
• Spray waffle iron with nonstick cooking spray. Pour ⅔ cup batter onto waffle iron and let cook until golden on the edges and cooked through.
• Remove to a cooling rack fit in a sheet pan and transfer to oven to keep warm, if desired. Repeat with remaining batter.
• Rewarm maple cream cheese syrup if necessary and drizzle atop red velvet waffles. Serve with whipped cream on the side.