Although, funnel cakes are a popular fixture at summertime fairs they can be brought into fall by making them at home with a twist on the original. Red velvet funnel cakes with a sprinkling of powdered sugar and sweet cream cheese icing (YUM!). Welcome fall with this sweet treat served on paper plates with bottled cider in hand.
To make the red velvet funnel cakes you will need; 1-1/2 cups buttermilk (regular milk is fine, too), 2 large eggs, lightly beaten, 2 cups all-purpose flour, 1 teaspoon baking powder, 2 tablespoons granulated sugar, 1/2 teaspoon salt, 1 tablespoon cocoa powder, 1/2 tablespoon vinegar, red food coloring, vegetable oil (about 1.5 quarts) and powdered sugar.
Heat oil to 375F in a deep frying pan. I used a 6-inch pan for small-size funnel cakes.
In a large bowl, whisk together milk and eggs. In a separate bowl combine flour, baking powder, sugar, salt, and cocoa powder. Add dry ingredients to milk-egg mixture and mix until smooth. Add vinegar and mix well. Stir in red food coloring to desired color.
Pour batter into a gallon-size zip-lock bag and seal. Remove air from bag, pushing batter to one corner. Carefully cut a small piece off of corner to form an opening. Starting from center of the pan, gently squeeze bag from the top and pipe batter into pan, swirling in circles and overlapping batter. Fry cake until bottom is slightly hardened, then flip over to fry on other side. Cake will puff up and float on top. Remove and drain on plate lined with a paper towel. Repeat with remaining batter.
Dust funnel cakes with powdered sugar and/or top with cream cheese icing. Serve warm.
Post done in collaboration Athena Plichta.