Oftentimes, food mashups are a terrible idea: doughnuts and beer, chocolate and wine or – god helps us – pizza and Easter candy, to name a few. But every once in awhile, a food combination is so great that it revolutionizes the culinary universe as we know it. (cronut, anyone?)
We’re here to tell you these red velvet waffles are one such mashup. And unlike the cronut, you don’t have to send your intern to wait in a 2-hour line just to try one.
These waffles have all the light cocoa-y deliciousness (and vibrant color) of red velvet cupcakes, and all the warm, crispy goodness of a freshly made waffle. The cream cheese glaze is like a cross between that special white frosting you’ve come to know and love, and the syrup you grew up with. And the pecans, well, they’re just the cherry on top.
We can’t prove it, but we’re convinced these are the only item on the menu for breakfast in heaven.
For the cupcakes
- 2 cups flour
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- 1/2 teaspoon kosher salt
- 1 3/4 cups buttermilk
- 1/3 cup butter, melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons red food coloring
- 1/2 cup pecans, chopped
For the glaze
- 4 ounces cream cheese, softened at room temperature
- 4 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 1 Whisk flour, sugar, baking powder, cocoa and salt in large bowl and set aside.
- 2 In medium bowl, beat buttermilk, melted butter, eggs, vanilla and vinegar together until smooth. Stir in red food coloring. Add buttermilk mixture to dry ingredients and whisk until smooth.
- 3 In another large bowl, make glaze by whipping cream cheese and butter together until smooth. Carefully mix in powdered sugar, then add vanilla and milk. Mix until glaze is smooth. Set aside.
- 4 Heat waffle iron according to manufacturer's instructions.
- 5 Spray waffle iron with nonstick cooking spray and pour approximately 1 cup waffle batter onto waffle griddle. Close lid and cook until waffle is deep red and crisp on outside, about 3 minutes. Note: If using flip waffle machine, flip griddle over when machine beeps, or after 1 1/2 minutes.
- 6 Repeat with remaining waffle batter until all waffles are made.
- 7 Serve each waffle drizzled with cream cheese glaze and chopped pecans.