Friday, September 14, 2012

Mini Funnel Cakes

Just got back from the State Fair so funnel cakes were on my mind.  Started surfing around on Pinterest and guess what popped up?  That is right!  A recipe for mini funnel cakes.  All I did was switch out the flour and add xanthan gum.  Oh my goodness!  They were amazing and delicious!  What I love about them most, well two things actually...they are super easy and quick and because they aren't the size of a dinner plate!   I made some changes to the preparation of the recipe.  If you would like to see the original recipe it can be found here at Taylor Takes a Taste.

Mini Funnel Cakes
Makes about 15-20 4in diameter cakes (will vary depending on how much batter used in each cake)
Dry ingredients
1 1/2 cups GF Flour Blend (featherlite)
1 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar
1 tsp xanthan gum

Wet ingredients
1 1/3 cup milk
1/4 tsp lemon zest (did not use)
1/2 tsp vanilla extract
1 egg

Place wet ingredients into a blender and blend.  Add dry ingredients and blend until smooth.   Using a funnel, pour batter into a squeeze bottle. The batter is thick so be patient for it to flow into the bottle. You may also pour the batter directly from the blender into the plastic squeeze bottle.  (I just poured mine into a Ziploc bag, closed it and snipped the very corner off, allowing me to squeeze the batter into the oil.)
In a large pan, pour in your favorite frying oil until it is about 1/2 inch deep, and heat to 350F (I used peanut oil). Place 4 in metal ring into pan. (**I used a metal cookie cutter) Depending on the size of the pan, you can fit 1-4 rings. Squeeze batter into ring and cook until funnel cake will stay together when metal ring is removed.  (30 seconds-1min). Using tongs, remove metal ring and let cakes float. Flip and cook the other side for 30 seconds to a minute or until a nice light golden brown. These cook very quickly so be careful not to burn. Try experimenting with your first few to find a cooking time that works best for your oil and pan set up.
Once golden brown, remove from pan and place onto brown paper bags to let the excess oil drain. Immediately top with powdered sugar. Best if eaten when still warm right after frying.

Sprinkle with favorite topping…
Powder sugar, chocolate syrup, caramel

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