Red Velvet… Cwaffle?

This….. was…. heaven!! My boyfriend purchased me a mini waffle maker, and naturally my mind went “CAKE!!” I promise you, it wasn’t even an hour after I got home that I threw some batter in the maker. My first Cwaffle came out pretty floppy and lifeless… but I was determined. Seeing as delicate and moist red velvet batter usually is, I decided to add a little vegetable oil to my pastry brush and lightly oil the plates on the maker. With the plates oiled, I added the batter and let it stay for about 45 seconds to a minute depending on how crispy I wanted it. Keep in mind that the Cwaffile will harden as it cools.

Once I had a couple of cooled Cwaffles, I was on the search for the perfect toppings. I went with my gut for the perfect red velvet cream cheese vibe… lets get into it:

Drizzle:

1/2 package softened cream cheese

3/4 cup powdered sugar

2-4 tsp heavy cream or milk

1 pinch of cinnamon

1 pinch of salt

Toppings:

2 graham cracker squares

1 scoop of vanilla ice cream

I initially put the cream cheese and powdered sugar into a bowl, and stirred until is was a smooth. I then added my cinnamon, salt and my heavy cream. If you opt to use heavy cream, stir very slowly and intentionally as heavy cream has a tendency to clump and look curdled. As you can see from the picture, I have more of a cream rather than a loose icing or glaze. If you are a fan of cream cheese glaze, decrease the cream cheese to about 2 tbsp.

With all of my comp ready, I plated one Cwaffle and drizzled my cream cheese icing before topping with my second Cwaffle. I then added another drizzle, and my scoop of vanilla ice cream. Optional, but a piece that I believe was very integral; my graham cracker pieces. I broke one square in half and stuck it into the ice cream and took the rest and crumbled atop. This tasted better that it looks and I can guarantee it! If you have a mini waffle maker, I encourage you to try it at home and send me pictures below or to my instagram!