Every time I go to a theme park, concert, or festival, I am tempted to buy a funnel cake. It’s not often I attend these events so when there is funnel cake present, I begin an inner battle of whether or not I should indulge. I wasn’t attending any concert or fairs this past weekend but it was my sister’s bachelorette party, a good reason to bring out all the food indulgences. Everyone loves funnel cake; combined with my sister’s favorite dessert, red velvet, and you have glorious, fluffy red velvet funnel cakes. I served this fried deliciousness with a whipped cream cheese dip to complete the dessert. Ready for dessert yet?
- 1 cup heavy cream
- 1 – 8 oz. package of cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 tbsp red food coloring
- vegetable oil for frying
- 1/3 cup powdered sugar, for dusting
- Heat oil in sauce pan, about 2 inches deep over medium-high heat.
- To prepare dip, whip heavy cream until stiff peaks form. Set aside. Beat cream cheese with sugar and vanilla. Fold in whipped cream.
- Prepare the funnel cakes. Combine dry ingredients in a medium bowl (flour - salt). Whisk together buttermilk, vanilla, eggs and red food coloring in a separate bowl. Add wet ingredients to the dry, mixing until well combined. Transfer batter into a zip-lock bag. Cut the tip of the bag on one corner.
- When the oil reaches 350 degrees F, carefully pipe the batter in circular motions into the oil. Cook until the batter puffs up and turns deep red, about 1 minute. Flip funnel cake and cook for another minute. Remove and set on a plate lined with paper towel. Repeat with remaining batter.
- Dust funnel cakes with powdered sugar and serve with cream cheese dip.
**Helpful tips and common mistakes
Making funnel cake is as easy as mixing the ingredients together and frying. Sure you can go for the regular, ordinary funnel cake, but why not be adventurous and make it red velvet flavored?
I found it easiest to pipe the funnel cake directly into the hot oil when frying. The batter is on the thinner side, making it a little difficult to control how quickly it pours. Transfer the batter to a zip-lock bag or piping bag with a round tip and this should help the process.
Make giant funnel cakes or fry little ones for people to grab and dip!
For the cream cheese dip, I lightened it up by folding in whipped cream. The dip becomes lighter and doesn’t overpower the funnel cake.
Sprinkle powdered sugar and plop a dollop of the cream cheese dip on top. Like with all fried foods, funnel cake is best served fresh.
The cake is wonderfully light and fluffy while the cream cheese dip just completes the dessert. No need to wait for the next fair for my fix of funnel cakes!
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