Apple Cider Funnel Cakes
User Reviews
5
Apple Cider Funnel Cakes
Description
The Apple Cider Funnel Cakes recipe combines all-purpose flour, sugar, baking powder, cinnamon, and salt to form the dry mixture. Wet ingredients include eggs, milk, apple cider, and vanilla extract. Mixing these yields a batter similar in texture to pancake batter. The batter is poured through a bottle or funnel into hot oil heated to 375°F, forming lacy, circular shapes that fry for approximately three minutes total, flipping halfway to crisp both sides. After frying, funnel cakes are sprinkled with a mixture of powdered sugar and cinnamon to enhance their flavor.
The resulting cakes have a golden, crisp surface with tender interiors infused with the warming spiced notes of cinnamon and apple cider. This treat works well as a dessert or a sweet snack. The recipe suggests using pancake squeeze bottles or a funnel to shape the batter easily into the oil. This method produces the characteristic irregular edges and holes typical of funnel cakes.
No additional storage or reheating tips were provided. The batter can be adjusted to preference but maintaining the right oil temperature is crucial for proper cook and consistent texture.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 egg large
- 1 cup milk (cow, nondairy, etc)
- 1 cup apple cider
- 2 teaspoons vanilla extract
- vegetable oil or canola oil, for frying
- ½ cup powdered sugar
- 1 teaspoon cinnamon
Instructions
- As a note, I like to use pancake squeeze bottles for the funnel cake batter. You can also use a funnel like this.
- Heat a large pot or cast iron skillet fitted with a candy thermometer with a few inches of oil for frying the funnel cakes. You want the oil temp to be 375 degrees F.
- In a small bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- In a large bowl, whisk together the eggs, milk, apple cider and vanilla. Add the dry ingredients to the wet and mix until just combined. The mixture will be similar to pancake batter.
- In a separate bowl, whisk together the powdered sugar and cinnamon. This is for sprinkling on once the funnel cake is done.
- Once the oil is up to temperature, fill the bottle with the batter. Or take about ½ to ⅔ cup batter and scoop it into the funnel. Squeeze or drizzle the batter into the oil, in a circular motion. It will sink for a second but pop back up and begin to come together. Fry for 2 minutes, then flip and fry for 1 to 2 minutes more until golden brown. Remove with a pair of kitchen tongs and place on a paper towel to drain excess grease. Sprinkle on the powdered sugar! Repeat with remaining batter.
- Serve immediately (or shortly after making) for best funnel cake eating experience.
Notes
- The recipe was slightly adapted from Taste of Home.
User Reviews
Overall Rating
5
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