What could be more fun than red velvet cupcakes? Funnel cakes of course! When I found out the state fair was offering Red Velvet Funnel Cakes, I immediately knew I wanted to make my own this weekend.
- 2 eggs - beaten
- 1 cup milk
- 1/4 cup brown sugar
- 1/2 teaspoon white vinegar
- 1 tablespoon red food coloring
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- Oil for frying- I used coconut oil because I have a surplus but vegetable oil works great too!
- Confectioner's sugar
Mix eggs, milk, brown sugar, vinegar, and food coloring in a large mixing bowl. In a separate bowl, mix flour, baking powder, salt, and cocoa powder together and slowly add this dry mix to the egg mixture whisking until smooth. It should be the same texture as pancake batter.
Pour the batter into a pastry bag, I like to cut a small hole in a gallon sized ziplock bag and place an icing tip through taping it in place if needed. Be sure to position the bag so that the tip points upward while you are filling it up so the batter doesn't leak out.
Fill a deep skillet with oil, about 1/2 to 1 inch deep and heat to a medium-low heat. Squeeze the batter in a squiggly pattern making a 4-5 inch circle. Let the batter fry about a minute on each side. Usually you would want your funnel cakes to be golden brown but its hard to tell when the batter is red.
With a slotted spatula, move the cakes to a rack to cool and allow the excess oil to drip off. Sprinkle with confectioner's sugar and enjoy!
Makes approx. 16 four to five inch funnel cakes.
Notes: I liked the look of the thin squiggles created by the thin icing tip, but you can definitely use a funnel or a measuring cup to pour the batter into the oil.
My Mom pointed out these look a bit like brains and would be fun for a halloween or zombie themed party!