Funnel Cake Recipe Add-Ons That Are Worth Every Calorie
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Your funnel cake game just got elevated
You’re going to love these decadent funnel cake upgrades.
There is something about theme parks and carnivals that make us forget that we ever watched what we ate. The corndogs, the cotton candy, the candied apples... they all make the carnival experience a magical one. But most beloved of all has to be the funnel cake. The truth is, you probably shouldn’t indulge in funnel cake too often. After all, the fried confection on its own can add up to 760 calories a serving.
Adding any more decadence might just tip the scale... but after looking at these gorgeous funnel cake recipe upgrades, we promise you won’t even care about the calories any more.
Chocolate Funnel Cake
HOLY goodness. The addition of chocolate is officially how you make a can’t-get-any-better situation even better.
Bacon Funnel Cake
Oh come on. It isn’t fair.
Blueberry Funnel Cake
Get. In. Our. Bellies. Plus it is fruit, so it is healthy, right?
Red Velvet Funnel Cake
We have to be dreaming...
Funnel Cake Cupcakes
Scratch that. We are dead and went to heaven.
Carnival Funnel Cake
This Carnival funnel cake is very easy to make, would you believe me this funnel cake recipe requires just 10 minutes to make from the scratch?
Yeah! Proportions need not be 100% accurate, no bothering in forming the pattern, Perfect results every time we make. Then why waiting, makes these super yummy funnel cakes today.
I have a strong bonding towards it, for its texture and the taste. I do not know why these cakes are mostly available in carnivals and other public gatherings.
But the most important reason for me going carnivals and public festivals are these delicious funnel cakes. It is pretty impressive that originally funnels are used for making this recipe. Now you can guess how it got its name.
Because of the crispy outside and soft inside and fluffy texture with some slathered whipped cream and drizzled chocolate sauce on the top, makes you feel like you are in heaven.
Including me, many of us make a trip to carnival only because of this fluffy Carnival funnel cakes.
As soon as our tummy is filled with this spongy cakes, most of us have a common question-
What does this funnel cakes made of? The answer is super simple, it is all-purpose flour, milk, eggs. The ingredients are universally available, and this recipe is worth trying. And you will regret not making it all these days.
After trying a couple of recipes on a couple of trial and errors, I finally arrived at this successful simple recipe. This so simple with few ingredients, and the carnival funnel cake is also fluffy, crispy outside and soft inside. On top of this, this does not absorb the oil so much.
For one week every spring the local Catholic church, an otherwise unassuming dot on the landscape of my suburb, turned their property into magical kingdom of lights, music, cotton candy and so many rides it was impossible to remember that all other weeks of the year it was just an empty field next to a parking lot. I was obsessed with this carnival… from afar. My parents, citing such horrifically dull things as having their children live long, healthy lives, questionable safety practices and clearly a focused interest in ruining everything, refused to let my sister and me go, even though my best friend, who went to school there and ostensibly had parents also invested in keeping her safe, got to go every night. Worst weeks, ever. This story should end here but as we drove to my parents house last month and I saw the carnival all set up again, I realized two things: 1. I wasn’t remembering it with rose-colored glasses, it’s actually, objectively amazing. 2. This miiiight be the source of my ongoing obsessing with carnivals.
I can’t help it. I haven’t met a balloon race, ali baba, bumper car, ferris wheel, haunted house, carousel, mini-zipper, graviton or hurricane I didn’t like. Give me all the strung lights, popcorn in red and white boxes and musical reels that haven’t changed in 50 years. I delight in the vague creepiness of clowns and it’s basically no surprise that only one days into summer, we’ve already taken the “kids” (sure, okay) to Jenkinson’s and Coney Island.
This means I’ve also had at least two opportunities in the last month to confront my absolute weakness: funnel cake. Fried dough is my undoing. Knots of barely sweetened golden-edged cake blizzarded with powdered sugar is the kind of thing I go about my life safely immune from but then the aroma of it in the air at the boardwalk smacks me in the face and there is nothing else. I have managed to resist funnel cake for the better part of 20 years but something happened at the Jersey Shore a few weeks ago and my husband and I, forever trying to keep our chin count to one-per-person, decided we’d go for it but only eat half. Of one funnel cake. Together.
[I’ll pause while you fall off your chair laughing.]
I wish I could tell you that at last sating my chronic craving for funnel cake did the trick. I got mine, right? Nope. I smell it now and it’s worse because it’s in recent memory and I knew that even the lousiest one didn’t disappoint. The news gets worse from here: should you decide you want to make funnel cake at home, it’s almost comically easy, a one-bowl batter comprised entirely of ingredients you already have (unless you only keep whole wheat-flour around because: no. not here.) and it takes about 3.5 minutes to cook. It doesn’t even absorb enough oil (maybe 1 to 2 tablespoons per cake) to convince you this can’t be a regular thing. My inner adult thinks this is the worst news she’s ever heard. My inner 10 year-old that wants to go to the fair is doing cartwheels. She’s way more fun I say we hang out with her.
See you soon: I mentioned last week that I’ve gotten myself into a bit of a traffic jam of (awesome) life events and (exciting) deadlines this month and I am going to do the responsible thing (vs. the occasional going-AWOL thing) and bid adieu for exactly three weeks. When I return, my deadline will have passed and a shiny new design of this site will kick off everything that comes after. We will cook all the best summer food. We will drink frozen things. You will not need to miss me, however, because if you choose to follow @smittenkitchen on Facebook, Twitter or Instagram, or even subscribe to the weekly newsletter, I’m going to make sure you still have the perfect things to cook every day of the week. I’m also on Snapchat but that’s usually just to embarrass myself. Nobody needs to see that.
And for the other side of the world:
Six Months Ago: The Browniest Cookies
1.5 Years Ago: Deep Dark Gingerbread Waffles
2.5 Years Ago: Breakfast Slab Pie
3.5 Years Ago: Cashew Butter Balls
4.5 Years Ago: Parnsip Latkes with Horseradish and Dill
- Servings: About 6 8-inch cakes we halved it (so we had 3 instead) and, for once, I didn’t regret it. Because funnel cake doesn’t really keep beyond the first day, there’s no reason to make much more than you’ll need.
- Time: 15 minutes
Source: Adapted, just barely, from Taste of Home
Wikipedia informs me that in southern Germany, a similar confection is called Strauben in Finland, tippaleipä is served at May Day (Vappu) celebrations, so I just added both to my “Let’s Go Here Next” list.
Finally, it’s not a popular ingredient, but as someone usually asks, I deep-fat fry sweet things in canned shortening such as Crisco. Because it is solid at room temperature, doughtnuts and the like feel and taste ungreasy to the touch as they cool, plus it’s completely flavor-free.
- 2 large eggs
- 3 tablespoons granulated sugar
- 1 cup milk (non-dairy milks could easily be subbed here)
- 1 cup water
- 1/2 teaspoon vanilla extract or a small scraping of fresh vanilla bean seeds
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon coarse or kosher salt
- Oil for deep-fat frying (I needed about 1 1/2 cups for an 9-inch skillet)
- Confectioners’ sugar to finish
In a large bowl, whisk eggs with sugar, milk, water and vanilla. Sprinkle salt and baking powder over the batter, then flour, and whisk it until batter is smooth.
Heat 1-inch of oil in a heavy skillet that’s the size you want your cakes to be to between 350 and 375 degrees F. With your finger over the opening so it doesn’t fall out, ladle batter into your funnel or a plastic bag. I like to put in only as much batter as I’ll need for each cake (1/2 cup for the 8-inch round size) so I can put the funnel down without having to stop it up somehow between uses.
- 2 eggs
- 1 tablespoon white sugar
- 1 cup sifted all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- vegetable oil for frying
- sifted confectioners' sugar
Combine eggs, sugar and salt beat well. Add remaining ingredients and beat until smooth.
Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
Fry rosette until golden, about 30 seconds. Lift out tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
Reheat iron 1 minute make next rosette.
Sprinkle rosettes with confectioners' sugar.
Funnel Cake Recipe
"This is a little something to turn your “ordinary” meals into an “extraordinary” party. This is a mouth-watering funnel cake recipe from me to you as a gift. You’ve probably seen this cake in a fair somewhere and thought “Ah, I wish I could have this every day…. But I can’t”. Well, I’m sorry to tell you, you were wrong. You CAN have this incredible dish, whenever you like. This is a little something to turn your “ordinary” meals into an “extraordinary” party. This is a mouth-watering funnel cake recipe from me to you as a gift. You’ve probably seen this cake in a fair somewhere and thought “Ah, I wish I could have this every day…. But I can’t”. Well, I’m sorry to tell you, you were wrong. You CAN have this incredible dish, whenever you like. "
- 1 cup cup milk
- 1 egg
- 1 tablespoon water
- teaspoon ½ vanilla extracted
- 1 tablespoon granulated sugar
Step 1: Take a bowl with a spout and mix milk, egg, water and vanilla. Once they are-mixed add sugar, baking powder, salt and mix again.Add the flour in the batter and whist until it appears smooth, then set aside.
Step 2: Take a medium, deep sided pan and heat 1” of oil over high heat. Put an end of a wooden spoon in the oil, if bubbles form around it, it’s ready. Then reduce heat to medium.
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Frog Eye Salad is a classic dish you've likely seen at a potluck. With marshmallows, mandarin oranges, and pasta, this dessert salad&hellip See more Continue reading: "Frog Eye Saladvideocam"
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How to Make Churro Funnel Cakes
PREP. Pour vegetable oil in a frying pan (about 1 inch high) on medium high heat (You want it to be around 350 degrees). Place cinnamon and sugar in a shallow dish and mix well. Set aside.
BATTER. Mix eggs, milk. Salt, baking powder and flour in a medium bowl until it’s a smooth batter. Pour batter into a funnel, blocking the tip of the funnel with your finger.
FRY. If you have a metal funnel cake ring, place that in the oil. Position funnel over the hot oil and slowly move your finger so batter comes out in a steady stream. Make circular and crisscross motions to form a funnel cake. (If using the ring, pour batter around the edges first about 3 times before crisscrossing in the middle). Cook for about 1-2 minutes on each side. Using tongs, flip the funnel cake so each side is browned. Remove to a paper towel to drain for a few seconds.
TOPPINGS. Dip funnel cake in cinnamon and sugar mixture, spooning over to make sure it gets on the funnel cake. Drizzle with caramel and top with Mickey-shaped whipped cream.
- The oil needs to be HOT! Use a thermometer if possible to get it around 350 degrees.
- Squeeze Bottles actually work better than funnels. Find an old ketchup bottle or something similar that is clean that you can pour the batter into. It makes cooking the funnel cakes so much easier.
- Use a spatula along with the tongs. Use the tongs to make sure the batter is submerged in the oil and use both the tongs and metal spatula to flip the cake.
Homemade Funnel Cake Bites
Bring the carnival home with these funnel cake bites! They are fried to crispy golden perfection in a matter of minutes and are perfectly bite-sized.
- 2 quarts/1.9L vegetable or canola oil
- 2 large eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 3 cups (360 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Pour oil to a depth of at least 3-inches into a large heavy saucepan and heat over high heat to 350 degrees F on a deep-frying thermometer, adjusting the heat as you go to maintain the oil temperature.
In a large bowl, combine the eggs, milk, 1 cup/236.5 ml of water, and the vanilla.
In a medium bowl, combine the flour, sugar, baking powder and salt. Add the flour mixture to the egg mixture and whisk well to combine, making sure no flour lumps remain. Ladle the mixture into squeeze bottle.
Carefully squeeze about 1/4 cup/60 ml of the batter into the hot oil while moving the bottle in a circular motion to create spiral-like shapes. Fry the funnel cakes for 2 to 3 minutes, or until golden brown and slightly puffed. A stainless-steel skimmer or tongs, remove the funnel cakes from the oil and transfer them to a paper towel-lined plate to drain for 1 minute.
Dust warm funnel cakes with confectioners' sugar. Repeat with the remaining batter, allowing the oil to come back to the right temperature between batches.
Mary Ann | The Beach House Kitchen says
These would totally be worth the extra effort Naomi! Funnel cakes are my husband’s weakness! It’s the first thing he treats himself to when we go to the boardwalk during the summer! I’ll need to surprise him and make a batch!
This brings back so many childhood memories!
Gina @Running to the Kitchen says
These couldn’t be any easier! Sounds dangerous because I would eat them all! YUM!
OMG! I seriously love funnel cakes! Who knew I could make them so easily at home? Thanks for this recipe!
Alice @ Hip Foodie Mom says
Seriously the best funnel cakes ever!
Love how fast and easy these are! They look awesome!
I never tried funnel cakes before, but it looks delicious and so crispy!
Every once in a while we have to enjoy something fried and these treats look delicious!
well these fries look so awesome and now I want to try it and taste it
The ingredients doesn’t say water but then it says to add water, could you please explain this for me
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About Naomi Robinson
Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.
I have a text file on my computer called &ldquoMintChocolateChip.txt&rdquo. It&rsquos been bopping around my machine for several years. When I very very first began low-carbing, it was always open on my desktop. As I&rsquod scour the web looking for interesting ideas and new ways to be low-carb, I&rsquod jot down recipes, ideas and ratios. I did this for probably 6 months and then, one day, inexplicably &hellip I just stopped. I assume I&rsquod found a groove, or decided I no longer needed to add anything to it. For the most part it&rsquos where my personal sugar mix recipe lived, in and amongst the other ice creams and pie dough recipes.
One of those recipes was for &ldquofried dough&rdquo. Like most of the other recipes, I don&rsquot know where I got it, or if I just made it up, on the spot. Whenever I don&rsquot know where something came from, I like to give a plug to LowCarbFriends.com, as they were the source of almost all my early discoveries. In any event, because I don&rsquot own a fryer, I&rsquod never made it! Recently I had wanted to try some fried foods. So, one day, a few weeks ago, I set up a fryer in a big pot with a candy thermometer. I tried a few different recipes. Some were great and some weren&rsquot. My fried chicken, for example, was the debacle of debacles. Oh, what a disaster! This recipe, on the other hand, was EXCELLENT! Hot and fresh from the fryer, topped with some powdered Swerve, cinnamon and nutmeg &hellip
This recipe was the cat&rsquos meow!
Note: I couldn&rsquot even begin to guess how to handle the nutrition facts on this one. I&rsquove completely omitted the nutritional information on the coconut oil, even though I&rsquom certain some portion of it is eaten. I feel confident the carb count is accurate, but it&rsquos likely to be much higher in fat.
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A candy thermometer and a strong stirring arm are all it takes to turn out a smooth batch of fudge. This maple-infused version is sweet, salty and spicy with a fine sprinkle of cayenne spiking its surface.
French Macarons with Salted Bourbon Caramel Buttercream
Light and chewy almond-flour macarons couldn't ask for a better filling than caramel buttercream spiked with bourbon and sea salt. Dust the tops with a little edible glitter to really make them shine.
Tres Leches Rice Pudding
The recipe for this rich pudding wisely suggests using leftover takeout rice that would otherwise linger in the fridge. And true to tres leches tradition, its rich creaminess comes from three distinct milks: evaporated, coconut and sweetened condensed milk.
Hot Chocolate with Homemade Espresso Marshmallows
Chuck gives a brewed boost to dark hot chocolate mix and homemade marshmallows with some espresso, creating a warming sip with a caffeinated kick.
Banana Split Funnel Cake
The carnival comes to your kitchen any day of the week with Kelsey's extra-indulgent take on the funnel cake. She tops this tangled web of fried dough with sundae fixins like homemade strawberry syrup, pecans and bananas, plus plenty of cherries on top.
Did you know that tiramisu is Italian for "pick-me-up?" After trying Debi and Gabriele's coffee-drenched-cookie-filled recipe, you'll understand why.
The caramel apples you see in the store usually star apples that are too soft and caramel that is cloyingly sweet. Skip those and make these instead. This caramel is easy to whip up and is rich, creamy, gooey and not over-the-top sweet. For a bit of contrast to the sweet caramel, you can dip the bottoms in salted peanuts.
Skip the powder-in-a-box route — you can make rich chocolate pudding with ingredients you already have in your pantry.
Sticky Toffee Pudding
This steamed date sponge cake swimming in a rich toffee sauce is a classic British sweet. Top with whipped cream or ice cream and watch it disappear.
Sweet Actions' Trail Mix Ice Cream
Ice cream and camping don't usually bunk together, but this trail mix-studded frozen concoction is the exception. Riddled with nuts, chocolate candies and raisins, this cone is equipped to hit the trails (at least in spirit).
Mark Bittman whips up a foolproof souffle with just a few ingredients and shares his simple instructions to achieve the same crackly topped, puffy pudding perfection at home.
Black- and Blueberry Dumplings with Vanilla Ice Cream and Chocolate Sauce
Store-bought egg roll wrappers encase the juicy berry filling in Nadia G.'s fried dumplings, which she laces with dried chamomile flowers to add a subtly floral scent.
Butterscotch Pot de Creme
This turbo-charged version of butterscotch pudding yields a seriously silky texture thanks to egg yolks and gentle baking in a water bath. The brown sugar tint and tangy creme fraiche will convince you to never eat a plain old pudding cup again.
Apple Crumble with Vanilla Ice Cream
It's no surprise that a grilling guru like Bobby Flay prefers to start his crumble with grilled Granny Smith apples. The cinnamon-granola topping acts as a crunchy counterpart to the tender, caramelized fruit and creamy scoop of vanilla ice cream.
Oozing with honey and warm spices, these flaky layered stacks feature almonds, walnuts and pistachios for those who prefer their sweet treats on the nutty side.
Poor Man's Pudding
Despite its title, this traditional French-Canadian dessert boasts a wealth of rich flavor. Baked in mini ramekins, the simple vanilla batter transforms into a spongy pudding reminiscent of a pancake, especially when it's doused in a sticky maple sauce.
Lovers of that famous mint-and-chocolate Girl Scout cookie won't be able to tell that these aren't the real deal.
In her take on this classic Southern dessert, Nealey Dozier opts for pure honey over sugar and uses barely sweetened whipping cream biscuits to contrast the sunny fruit's natural sweetness. Serve warm with a dollop of vanilla ice cream on the side.
Chocolate and Amaretto Mousse in Almond Lace Bowls
Delicate brown sugar lace is malleable when it's warm from the oven and easily contours to the shape of a bowl before hardening. The ground almonds in the lace mimic the amaretto flavor in the mousse for a doubly nutty hand-held treat.
Is it a cookie? Is it a pie? Is it a cake? It's Chuck Hughes' whoopie pie: a cookie-shaped cake filled with heavenly marshmallow cream.
These vanilla meringues make for an incredibly sweet and light bite. Mark Bittman recommends dyeing some of them pink (or a color of your choice) so they're eye candy as well.
Pecan Pie Pops
The most comforting cold-weather pie is easily miniaturized to allow guests to roam the room without utensils. Plus, a smidgen of Irish whiskey added to the filling (and served on the side) can help start any party.
Every single bite of these dessert nachos is crunchy, buttery, sweet and salty. Try mixing and matching toppings — you can't go wrong. (But whipping the maple syrup into the cream a second time right before serving adds an extra dose of sweet maple flavor.)
Chocolate Chip Cookie Dough Truffles
These creamy, to-die-for truffles are proof that you don't need fancy gadgets or ingredients (or even an oven!) to whip up an insanely delicious confection.
The Pennsylvania Dutch are responsible for this gooey molasses pie, made easily from pantry ingredients to satisfy a sweet tooth any time of year. The deep, slightly bitter molasses flavor coupled with a sandy topping is unforgettable.
Strawberry Shortcake Parfait
This classic shortcake is piled high in parfait form when Nadia G. layers store-bought vanilla cake cubes with white chocolate whipped cream and fresh strawberries.
For a double dose of chocolate, make like the French and fill a chocolate crepe with a silky dark chocolate sauce and your choice of fruits, like sliced strawberries and bananas. Cinnamon-flecked whipped cream adds the perfect finishing touch.
Balsamic Chocolate Truffles
Giada intensifies the flavor of her dark chocolate truffles with a couple teaspoons of balsamic vinegar. This adds a tart edge to the pleasantly bitter chocolate and cream.
Frozen S'mores Pop Chocolate Semifreddo
Surprise guests with a taste of nostalgia by passing around Zac Young's creamy grown-up s'mores.
Mango Milk Chocolate Bonbon
With a creamy mango-citrus filling, these rich squares can either be dipped in dark chocolate or rolled in flaked coconut like truffles for an easier approach.
Cake in a Glass
This party-perfect wine glass presentation allows guests to view the alternating layers of airy genoise sponge cake and mascarpone mousse. Top each glass with berry meringues and serve with a bubbly rose.
These fluffy Italian doughnut holes are distinct because they're filled from the top, rather than the side, and proudly showcase their sweet insides. Just about any flavor goes well with fried dough, so choose your favorite jam or cream and get filling.
These cinnamon-spiced arancini are sweeter than average thanks to a Nutella filling. After a dip in the fryer, the golden spheres ooze with a gooey core akin to chocolate rice pudding.
Honey Almond Fingers
These simple cookies require only a handful of ingredients and gain natural flavor from honey and ground almonds. Don't forget to roll them twice in powdered sugar for a doubly sweet, finger-licking coating.
- 1 ¼ cups cake flour
- 1 ¾ cups white sugar
- ¼ teaspoon salt
- 1 ½ cups egg whites
- 1 teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Place cake pan in a cold oven. Turn the oven on set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.