Funnel Cake with a Red Velvet Twist
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For the Batter
- 2 cups All Purpose Flour
- 1 tablespoon Cocoa Powder
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cups Milk
- 1 teaspoon Pure Vanilla Extract
- 2 Eggs, Lightly Beaten
- 1 tablespoon Apple Cider Vinegar
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Red Food Coloring
For the Cakes
- 2 quarts Vegetable Oil, For Frying
- 1/3 cup Confectioners Sugar, For Topping
- Place the oil in a large pot and place over medium heat. Clip a Candy Thermometer onto the side of the pan. Allow the oil to heat up to 365 degrees F.
- While the oil is heating, make the batter. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a small bowl, whisk together the milk, vanilla, and eggs. Add to the flour mixture and whisk to combine. In a separate smaller bowl, combine the apple cider vinegar and baking powder and whisk into the batter until smooth. Mix in the red food coloring.
- Place the batter in a large plastic zip-top bag and seal to close. Carefully snip off a small corner of the bag, making sure not to allow some batter to fall out.
- In a circular, swirl design pipe the batter into the hot oil. Once the batter pops up and has slightly hardened on the bottom side, carefully flip the funnel cake. Allow the funnel to fully cook on the opposite side and then transfer to a plate lined with paper towel. Repeat with the remaining batter.
- Dust the funnel cakes with confectioners sugar before serving. Enjoy!
- These are best eaten immediately, however, they can last up to 24 hours in a sealed container. Just be sure to toast the funnel cakes in an oven before serving.
- Makes about 12 Funnel Cakes (Approximately 6-inches in Diameter)