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Red velvet waffles

Red velvet waffles

250 g flour
50 g sugar
1.5 tbsp baking powder
1 tbsp cocoa powder
½ tsp salt
400 ml buttermilk
80 g butter (melted)
2 eggs
2 tsp vanilla extract
½ tsp of apple cider vinegar
2 tbsp red dye
Coconut oil (melted)
Ingredients icing:
125 g cream cheese
4 tbsp butter
125 g icing sugar
1 tsp vanilla extract
125 ml whole milk

Beat the cream cheese and butter with the hand mixer in a bowl until smooth. Gently stir in the icing sugar and then add the vanilla extract and the milk. Whip this until the icing is smooth and set it aside. Mix the flour, sugar, baking powder, cocoa and salt in a large bowl. In a separate bowl, beat the buttermilk, butter, eggs, vanilla extract and vinegar until smooth. Stir the red dye into the batter. Add the wet ingredients to the dry ingredients and mix everything into a smooth batter. Preheat the waffle iron and grease it with coconut oil. Pour 1 large ladle of batter onto the waffle iron. Close the waffle iron and bake until the waffle has a deep red colour and is crispy on the outside (approx.  3 minutes). Serve the waffles with the icing. Sprinkle some chopped pecans on top as a finishing touch.