Getting ready for waffle day (which is a week from today) with red velvet mini waffles dipped in a donut glaze. Because Mondays are hard and glazed anything makes Mondays a little better.
Who’s with me?
– 2 cups all-purpose flour
– 1/2 cup sugar
– 2 tbsp cocoa powder
– 2 tsp baking powder
– 1 tsp salt
– 1/2 cup butter, melted and cooled
– 1 cup buttermilk, room temperature
– 2 eggs, room temperature
– 2 tbsp red food coloring
– 1 tsp vanilla extract
– cooking spray
– 1 1/2 cups powdered sugar
– 4 tbsp milk
– 1/4 tsp salt
Let’s start with the waffles… Preheat your waffle iron. Then, in one bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk together the butter, buttermilk, eggs, food coloring, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
Spray the waffle iron with cooking spray and spoon the batter into the wells. For mini-sized waffles, I used about 1 tablespoon of batter per waffle.
Once the waffles are made,it;s time for the donut glaze. Sift the powdered sugar into the saucepan. Add the milk and salt to the powdered sugar. While stirring with the whisk, heat over low heat for 4 minutes. Remove the pan from the heat.
Let the glaze cool slightly and dunk your waffles. Set the waffles on a wire rack to cool slightly. And they’re ready to eat!
You can use this donut glaze recipe on any other type of waffles (or pancakes) too, if you’re not into red velvet.
I bet it would be really good on the PB&J waffles Linda and I made earlier this year. Yum!
Recipe by Linda Jednaszewski
Photography and styling by Brittni Mehlhoff
Think you’ll give these red velvet waffles a try?
P.S. Last week, we had some website issues and ended up switching web hosts over the weekend to fix the problem. Sorry for any inconvenience. It looks like everything is working smoothly now, minus the fact that we lost comments on the last several posts. But if you encounter any issues, please let me know. Thanks so much!