Ingredients:

  • 250g all-purpose flour
  • 30g cornstarch
  • 50g granulated sugar
  • 15g unsweetened cocoa powder
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 480ml buttermilk, room temperature
  • 2 large eggs
  • 115g unsalted butter, melted and cooled
  • 1 tbsp vanilla extract
  • 1 tsp white distilled vinegar
  • 2 tsp red food coloring gel
  • 225g fresh or frozen raspberries
  • 120ml pure maple syrup
  • 1 tsp lemon juice
  • 115g softened cream cheese
  • 60g powdered sugar
  • 3 tbsp milk

Instructions:

  1. In a large mixing bowl, sift together the all-purpose flour, cornstarch, granulated sugar, cocoa powder, baking powder, baking soda, and salt to ensure no bitter clumps remain.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, vanilla extract, white vinegar, and red food coloring gel until the color is vibrant and uniform.
  3. Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk gently until just combined; do not overmix, as small lumps are acceptable for a light texture.
  4. Preheat your heart-shaped waffle maker. Pour the recommended amount of batter into the iron and cook until the exterior is crisp and the waffle releases cleanly, approximately 3-4 minutes per batch.
  5. Prepare the syrup by combining raspberries, maple syrup, and lemon juice in a small saucepan over medium heat. Simmer for 5 minutes, mashing the berries slightly, until thickened.
  6. Whisk together the softened cream cheese, powdered sugar, and milk in a small bowl until it reaches a smooth, drizzling consistency.
  7. Transfer cooked waffles to a wire cooling rack briefly to maintain crispness. Serve warm, topped with the raspberry syrup and cream cheese drizzle.