Making This Funnel Cake Recipe is Easy
Today I’m going to show you what may or may not be a first for you – how easy it is to make funnel cakes at home. And by “easy” I mean ingredients that you have on hand, a few minutes of cooking time, and you’re done! And just to take the guesswork out of it and show you exactly what to do, I’ve even made a little video of actually making and frying the funnel cake. See? It’s like I’ve shown up at your door and made myself at home in your kitchen – only better because you didn’t have to clean anything or change out of your pyjama pants :). For the record, I have no problem with a messy house or pyjama pants!
Ready? Let’s dive in!
Ingredients You’ll Need for Funnel Cake Recipe:
- Baking Powder
- Sugar (2 tablespoons)
- Confectioner’s sugar for sprinkling over them.
You’re also going to need some oil to fry them in, a funnel, and a sifter of some sort to sprinkle confectioner’s sugar over them. My personal preference for oil for frying these is vegetable (coconut oil) or corn. Peanut oil would also work really well but I don’t use it often due to a few of my daughter’s friends having allergies.
Difference In Coconut Oils
Some people don’t realize they can use coconut oil for frying but you can. I use the Organic Virgin Coconut Oil, refined. Some people like the unrefined. What’s the difference?
Refined coconut oil has one more step in its processing and pretty much take the coconut taste out of the oil. But because coconut oil has such a high heating point it doesn’t turn rancid quick with heating even when refined, this is a good choice for frying or cooking. So is the unrefined coconut oil, but you end up with a very coconutty taste. If you love the taste of coconut then you will like the unrefined choice.
How to Make Funnel Cakes: Step by Step Tutorial
To begin with, place all funnel cake ingredients in a medium-sized or large mixing bowl and beat with an electric mixer until smooth and well blended, this will just take a minute or two. Now you have your batter. See how easy that was? You’ll want to use this batter soon because if you don’t, it will thicken and be hard to come out of the funnel. If that happens, just add 1/4 cup milk and whisk it in by hand.
You can watch me make the funnel cakes in the video below. I’ve also included written instructions as well, though. But this is just one of those things that you kinda need to see it the first time.
Recipe card with instructions is below.
You want the funnel cakes to be fried until golden brown. Then remove to a paper towel-lined plate and sprinkle the top with powdered sugar. Repeat the process until all funnel cakes are fried, placing each finished cake onto its own paper towel-lined plate. Sit back and enjoy your family and friends thinking you’re awesome (because you are!).
This recipe will make about 4 – 5 funnel cakes.
Funnel Cake FAQs
Is funnel cake made from pancake batter?
Funnel cake and pancake batter recipes share similar ingredients, so technically you can make funnel cakes from pancake batter. You can also make homemade funnel cakes with store-bought pancake mix – you just have to add oil, sugar, vanilla extract and sprinkle with confectioner’s sugar.
What kind of oil is used for funnel cakes?
I personally prefer frying my funnel cakes in refined coconut oil, but any neutral oil will do. This includes vegetable, canola, or peanut oil.
Does a funnel cake need to be refrigerated?
No, funnel cakes are best served freshly fried. However, if you want to store them, I recommend storing them at room temperature for up to two days only, then reheating quickly in the oven.
How do you pour a funnel cake without a funnel?
If you don’t have a funnel, use either a plastic squeeze bottle, a piping bag or carefully pour the batter into the oil with a liquid measuring cup.
How long does funnel cake last?
Funnel cake batter can last in the fridge for up to five days. But once they’re fried, it’s best to eat them within two days. Remember to store them at room temperature.
Why is my funnel cake falling apart?
The most common reason your funnel cake is falling apart is your oil is too hot. This will cause the funnel cake batter to break apart when it’s poured into the pan. Another reason your funnel cake may fall apart is your batter is too thick. If this is the case, just add small amounts of milk until you’re happy with the consistency.
- 2 eggs
- 2 tablespoons sugar
- 1 cup milk
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioner’s sugar for sprinkling on top
- vegetable oil for frying
- In a large, thick bottomed skillet, pour oil to a depth of about inch. Place over medium high heat to preheat while you make the batter.
- Place eggs, sugar, milk, flour, baking powder, and salt in a large mixing bowl. Beat with an electric mixer until well blended and smooth, scraping down sides as needed.
- Test your oil by dropping a tiny sprinkling of flour into it. if the flour sizzles, the oil is hot enough. Once it tests hot enough, turn the temperature down to medium.
- Using a funnel, hold your finger over the opening and add 1/2 cup of batter. Hold this over the hot oil and remove your finger, moving your hand over the oil in a zig zag or swirling pattern but making sure to criss cross over the batter multiple times in order to have cake connect. Continue until funnel is empty and then allow cake to cook until lightly browned on the bottom. Use tongs to careful flip cake over and cook on the other side as well.
- Once done, remove to paper towel lined plate and sprinkle top with confectioner’s sugar. Repeat process until all funnel cakes are fried, placing each finished cake onto it’s own paper towel lined plate.