Mini Funnel Cakes..

 

A few weeks ago, I shared with you one of my favorite treats from the State Fair of Texas, Deep Fried Cookie Dough, well here is another of my favorite fair foods…

As you can probably guess from the title and the picture it is funnel cake! Only this funnel cake is in a much friendlier portion size. Typically State Fair funnel cakes look like this..

 

The cake is the size of the plate and you feel sick if you eat one by yourself (not that I would know from experience or anything) I decided that I wanted to make funnel cakes that were a more manageable size. This required a few modifications from the traditional funnel cake.

Traditional funnel cakes are made by filling a funnel with batter and then moving that funnel over hot oil in circular criss crossing motions to make the iconic funnel cake shape. This is great if you are making a cake the size of a plate, but not the best if you are trying to scale down the cake in size. Using a funnel on a smaller target can be more difficult to control, I found that for smaller cakes, You can have much more control if you use a squeeze bottle. So technically these are Squeeze bottle cakes I think funnel cake is a better name, so I am sticking with that.

As you can see, the principle is still the same, only with using a smaller bottle you have more control over your cake’s shape. I am using a 4 in circle cookie cutter to contain my cake and give it a nice circular shape. When spreading the batter out, just keep the dough inside the metal circle and go in random patterns. Have fun with it!

Before you begin forming your cake, shake the batter towards the top of the squeeze bottle so you will get a nice consistent flow of batter.

There is no right or wrong way to make the design. I prefer to make a circle around the outside and then fill back in. Just remember to try and overlap as much as you can so your cake will stay together. Here is my funnel cake recipe.

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Mini Funnel Cakes

Makes about 15-20 4in diameter cakes (will vary depending on how much batter used in each cake)

Dry ingredients

1 1/2 cups AP Flour

1 tsp baking powder

1/4 tsp salt

1/4 cup powdered sugar

 

Wet ingredients

1 1/3 cup milk

1/4 tsp lemon zest

1/2 tsp vanilla extract

1 egg

 

Sift the dry ingredients into a large container that you can easily pour from (like a plastic pitcher). In a separate bowl, beat the egg with the rest of the wet ingredients. Pour wet ingredients into the dry and stir until a thick batter forms. Using a funnel, pour batter into a squeeze bottle. The batter is thick so be patient for it to flow into the bottle. You may also pour the batter directly from the pitcher into the plastic squeeze bottle.

In a large pan, pour in your favorite frying oil until it is about 1/2 inch deep, and heat to 350F (I used peanut oil). Place metal 4in metal rings into pan. Depending on the size of the pan, you can fit 1-4 ring. Squeeze batter into ring and cook until ring is solid (30 seconds-1min). Using tongs, remove metal ring and let cakes float. Flip and cook the other side for 30 seconds to a minute or until a nice light golden brown. These cook very quickly so be careful not to burn. Try experimenting with your first few to find a cooking  time that works best for your oil and pan set up.

Once golden brown, remove from pan and place onto brown paper bags to let the excess oil drain. Immediately top with powdered sugar. Best if eaten when still warm right after frying.

©Taylor Mathis

www.taylortakesataste.com

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Hmm what to top these delicious treats with.

Topping with powdered sugar right after cooking is a must. On top of  that, I like chocolate sauce or strawberry preserves! Really you can top them with anything, whipped cream, ice cream, bacon, syrup. Whatever you choose!

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Comments

    • says

      Thanks Julie! I have a ton of ideas for them as well, i might make another post dedicated to its uses. Like instead fried chicken and waffles, why not bacon and funnel cakes or some other form of pork and funnel cake. mmmmm

  1. cathy says

    Drooling…the photography captured the fun and what I imagine to be the lightness of the cakes, haven’t had these in years, thanks for the inspiration, again your photos are excellent and now off to find some rings for the pan

    • says

      Maria that is something that definitely needs to be fixed! If you make them they are best when they are warm and fluffy topped with powdered sugar!

  2. crosby says

    this look great, you should just open a restaurant with a random assortment of food, everything you make seems to look delicious
    i would go to this restaurant, keep up the good work

  3. says

    I’m definitely going to make these very soon. I’ve heard so much about Funnel Cake, but never actually tasted it. The last time I came close to to having some, was last year in Alabama, but the restaurant was out of it (or at least that’s what the waiter told me).

  4. Sam Myers says

    Oh my gosh. This recipe has changed my life. I’ve always loved funnel cake, but never known how to make it at home. Thanks!

  5. says

    Funnel cakes are definitely one of those guilty pleasures of mine. I have to get one every time I go to a fair or boardwalk! Love that these are in mini sizes!!

  6. says

    I’ve been meaning to make my own funnel cakes for a few summers now. I love your photos and scaled-down portion size. I think I just got the extra motivation I needed to finally make them, so thanks!

  7. says

    This idea is genius. I’ve never been a huge fan of funnel cake, probably due to the size but this I like. Would be fun to make as dessert for a dinner party with lots of toppings. Thanks!

  8. Lyndsee says

    I made these tonight in my deep fryer, and the batter was a little too thin. I added about 1/4 c more flour, and it was just the right consistency.

  9. Dee says

    Hello this is a great idea for little ones, I made these for our annual fund raiser and they were a it…thanks for sharing you product with us

  10. dor1 says

    I think i’ll try this! But why not use star- or other shaped cookie cutters! I’m gonna try and personalise them for holidays or so… Hope it works out!

  11. TMac says

    I think I will cute some soda cans and try that instead of buying a bunch of cookie cutters. Thought I’d pass that idea to you.

  12. Maretta says

    U could prob use the outer rim of canning jar lids 4 the circle 2 instead of cookie cutters or cut pop cans. Otherwise the recipe sound simple & easy! Thanks!

  13. Dave says

    This recipe was great tasting – 1/4C powdered sugar in the batter! the smaller size was easy to handle, but they cooked so fast I could only manange one at a time. Next time I’ll use a smaller pan.

    Great recipe and photos – thanks for sharing it.

  14. Jodi says

    I made funnel cakes over the weekend. I use pancake mix and just make it a little thicker than normal and fry in oil. I’m curious to try your recipe to see if there’s a taste difference!

  15. says

    My granddaughters are making these after dinner. I’ve had them before but they haven’t. Can’t wait to see how they love them as much as I do

  16. Tracy says

    Very similar to rosettes, which are just a bit thinner due to the cooking method. Both are very yummy, but I think my rosette iron is easier. Although, always make sure to keep it in the hot oil in between so that it comes off easily. :)

  17. BRENDA says

    my son and i made them last night he loved them we made them a little biger he said thay taste like the fair ones he eat three 9-6-12

  18. KAREN PARKS says

    MAKING THESE TONITE AFTER WE GET BACK FROM THE FAIR I WONT LET THE KIDS EAT ANYTHING FROM THE FAIR ,FOOD AT THE FAIRS ARE NASTY SO THEY WILL ENJOY HELPING MAKE THEM. I AM A PEOPLE WATCHER WHEN COOKING LAST YEAR WAS MY GRANDBABIES FRIST FAIR AND THEY WANTED A FUNNLE CAKE SO I TOOK THEM AND TOLD THEM TO WATCH HOW THEY MADE THEM SO THEY DID AND MY GRANDDAUGHTER WHO WAS 8 SAID NANA SHE DIDNT WASH HER HANDS SHE ALSO SAW HER PUT HER FINGER IN HER MOUTH LICKING THE BATTER OFF I GUESS LOL NASTY. SO WHEN I ASK IF THEY WANTED TO GO TO THE FAIR THE FRIST THING THEY SAID NO FUNNEL CAKES, THEY DIDNT FORGET.

  19. Beverly McCall says

    We made this mini funnel cake for lunch. It was so good!!!! Thank you very much for this wonderful recipe!!!

  20. Beth says

    I substituted the wheat flour for rice flour, and these turned out amazing!! My gluten intolerant 6yr old LOVED them! yummy batter, will be using it for corndogs as well! Very versatile!

  21. margie says

    I even switch the recipe up a bit and used egg beaters and made them savory with garlic powder and Italian seasoning and a bit of Chili powder then put a scoop of tuna salad on it… awesome just use your favorite seasonings and experiment…poultry seasoning with chicken salad etc…

  22. S. Otteni says

    I have celiac and have to eat gluten free so there is a whole list of foods that I have been missing but thanks to this I can now cross these guys off that list! I made these tonight for New Years Eve to go with some raspberry sorbet I made and they were amazing just like I remember them tasting at the fair growing up. I just changed the flour out for my gluten free flour and all was well. I couldn’t get the kids to stop eating them, these were the first funnel cakes they have ever had. Thank you so much for posting it and thank you to the random person who pinned it to Pinterest for me to find!!

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