"They stood at a magic show eating some sugary confection that Riley referred to as a funnel cake..." ~ Mustang Hill Chapter 2
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 Tablespoons brown sugar, packed
- 2 Tablespoon caster sugar
- 237 ml whole milk
- 1 egg
- icing sugar
- strawberries, sliced (optional)
- Whip Cream (optional)
apple pie filling, lemon curd, cherry pie filling, hot fudge, Nutella, ice cream, rainbow sprinkles, marshmallow topping, chocolate chips, bananas, peaches, butterscotch sauce, cinnamon, maple syrup, chocolate sauce
~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~ ~*~
- In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- In a large bowl beat brown sugar, caster sugar, milk and egg until well blended.
- Add half of the flour mixture into the egg mixture, beating just until incorporated and then beat in the other half of mixture.
- Let the funnel cake mixture rest for about 10 minutes. Pour the batter into a liquid measuring cup to make it easier to pour into the funnel. Prepare your desired topping while waiting like slicing strawberries, etc)
- Heat oil in a skillet to about 185 to 188 degrees C.
- Pour a third of the mixture into a funnel. Use your finger to cover the end of the funnel.
- Hold the end of the funnel close to the oil and then remove your finger.
- Quickly make circles in the oil using a spiraling motion.
- Fry until lightly golden, about 1-3 minutes and then flip. Fry the other side until golden.
- Remove funnel cake from the oil and let drain on a paper towel.
- Garnish and serve immediately with powdered sugar, strawberries and whip cream.
This recipe comes from Divas Can Cook