Best Funnel Cake Recipe - Mess for Less (2024)

FAQs

How do you make a funnel cake less greasy? ›

Consistency is key

It's important to keep to a frying temperature of around 375 degrees. Any higher than that, and your funnel cakes will brown before cooking through. At too low a temperature, the batter will absorb excess oil, resulting in a greasy, limp funnel cake.

If your batter is too thin or watery, you'll have an enormous mess that spreads and won't hold together.

Explanation: The ingredient typically removed from pancakes to make a successful funnel cake batter is baking powder. Baking powder is a leavening agent used in pancake mix to give pancakes their fluffy texture.

What oil is best for funnel cake? I recommend using a neutral oil for in my funnel cake recipe. Vegetable, canola, or peanut oil all work great for this recipe and are my frying oils of choice for frying everything from apple fritters to fried pickles.

When fats are added in excess, they are not entirely absorbed into the batter during baking, leaving a greasy residue on the finished cake. Another culprit of greasy cakes is the use of melted or overly softened butter.

Funnel cakes are truly best eaten warm and freshly made. However, if you have some left store them in an airtight container for up to five days in the fridge or in the freezer for up to three months. Reheat them on a baking sheet pan in the oven at 350° F for about five minutes.

Use your finger to cover the funnel hole; pour in 1 cup of batter. Starting in the center of the skillet, remove your finger and move the funnel in a swirling motion to make a 6- or 7-inch round. Fry in hot oil until bottom is golden brown; flip and continue cooking until golden brown all over, about 1 minute per side.

While funnel cakes are best fried right before serving, the batter can be made ahead and stored in an airtight container for up to two days before using. How do I store leftover funnel cakes? Refrigerate or freeze leftover funnel cakes, then reheat in the oven, toaster, or air fryer until crisp and hot throughout.

Dining located in World Showcase at EPCOT. Satisfy your sweet tooth with a classic funnel cake or cookies 'n cream funnel cake—topped with your choice of powdered sugar, chocolate syrup, vanilla ice cream and other tasty options. You can even bring the delightful experience home with a funnel cake gift kit!

Funnel cake frying temperature

In order for a funnel cake to even work at all, a relatively high frying temperature is needed. 375°F (191°C) is high enough to start coagulating the proteins and gelling the starches in the batter almost on contact, preventing the batter from literally frittering away.

How many funnel cakes does a 5 lb bag make? ›

A: I contacted the manufacturer with your question and received this response: "3 cups of Golden Barrel Funnel Cake Mix (1 lb) with 2 cups of water will make approximately six 6 inch funnel cakes. So a 5 lb bag would make about 30 funnel cakes." Hope this helps! :) Thank you for your feedback!

What Does It Taste Like? Like the delicious treat that inspired it, the Strawberry Funnel Cake Frap is sweet. Like, really, really sweet. It's a sugar explosion in your mouth, with every sip bringing you fluffy whipped cream, syrupy strawberry puree, and blended coffee.

A funnel cake can sell on average from $3.00 – $5.00. Yet, it costs less than $1.00 to make, so you will yield as much as $4.00 profit on each cake. GM: What products do you sell at your concession stand?

If the oil isn't hot enough, the funnel cakes will absorb too much oil before they cook, and the funnel cakes will be heavy and greasy.

Not only are you adding fruit, but you are also cutting back on the overall fat content of the cake. Applesauce does add a subtle, sweet taste to the cake, so keep this in mind. You can use 75% the amount of applesauce to replace oil. For example, if a recipe calls for 1 cup or oil, replace it with ¾ cup of applesauce.

With less oil, the cake may turn out drier than intended. This could result in a less tender and more crumbly texture. Reduced Shelf Life: Fat helps to prolong the freshness of baked goods by slowing down staling. A cake with less oil might not stay fresh for as long as one made with the full amount of oil.