Red Velvet Funnel Cakes

In these Red Velvet Funnel Cakes, classic funnel cakes get a twist with a hint of chocolate and a beautiful vibrant ruby color.

It’s snowing!  It has been a long time since I felt the excitement associated with winter.  Last winter in Chicago was rough to say the least.  There were moments when I wanted to pack up and leave immediately.  This year, I realized that I needed to approach winter with a childlike joy and bewilderment that I experienced when I was younger.  In some strange way, that approach led me to making these red velvet funnel cakes.

Ingredients

• For the Frying:
  • Oil Oasis: Vegetable or canola oil, ready to turn up the heat.
• Dry Mix:
  • Flour Foundation: All-purpose flour, the base of our batter.
  • Sugar Sparkle: Granulated sugar to sweeten the deal.
  • Cocoa Coziness: Cocoa powder, adding that chocolatey charm.
  • Puff Power: Baking powder for the perfect rise.
  • Salty Secret: A hint of salt to balance the flavors.
• Wet Mix:
  • Milky Marvel: Milk, or eggnog for a festive flair.
  • Egg-cellence: Large eggs, the binding buddies.
  • Vanilla Verve: Pure vanilla extract for that aromatic allure.
• Finishing Touches:
  • Snowy Shower: Confectioner’s sugar for a sweet snowy finish.
  • Color Craze: Red food coloring to get that iconic red velvet vibe.

How to Make Red Velvet Funnel Cakes

• Heat oil in a pot to about 375 degrees.
• Whisk together flour, sugar, cocoa powder, baking powder, and salt in a medium sized bowl until combined.
• Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth. Add red food coloring as well and whisk until it is the color you want it to be.
• Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
• Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown.
• Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
• Immediately cover with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.

How to Store and Reheat

To keep your Red Velvet Funnel Cakes tasting fresh, store them at room temperature in an airtight container for up to 2 days. When you’re ready to enjoy them again, reheat in the oven at 350°F for a few minutes until they’re warm and crispy. An air fryer works great for this as well. This will help bring back that just-fried magic and keep the fun in your funnel cakes!

Favorite Red Velvet Recipes to Try

• Red Velvet Bundt Cake
• Red Velvet Cake Roll
• Red Velvet Cheesecake
• Red Velvet Lava Cake
• Red Velvet Ice Cream

Red Velvet Funnel Cakes

Delicious Funnel Cakes get a holiday update with a hint of chocolate and ruby flavor in these Red Velvet Funnel Cakes.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 funnel cakes

Calories: 361kcal

Author: Jocelyn Delk Adams

Ingredients

• ▢ 4 cups vegetable or canola oil for frying
• ▢ 2 cups all-purpose flour
• ▢ 3 tablespoons granulated sugar
• ▢ 1 tablespoon cocoa powder
• ▢ 1 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 cups milk or eggnog for something more festive!
• ▢ 2 large eggs
• ▢ 1 teaspoon pure vanilla extract
• ▢ Confectioner’s sugar for serving or other toppings
• ▢ Red food coloring for color desired

US Customary – Metric

Instructions

• Heat oil in a pot to about 375 degrees.
• Whisk together flour, sugar, cocoa powder, baking powder, and salt in a medium sized bowl until combined.
• Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth. Add red food coloring as well and whisk until it is the color you want it to be.
• Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
• Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown.
• Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
• Immediately cover with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.

Notes

How to Store and Reheat

To keep your Red Velvet Funnel Cakes tasting fresh, store them at room temperature in an airtight container for up to 2 days. When you’re ready to enjoy them again, reheat in the oven at 350°F for a few minutes until they’re warm and crispy. An air fryer works great for this as well. This will help bring back that just-fried magic and keep the fun in your funnel cakes!

Nutrition

Calories: 361kcal | Carbohydrates: 62g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 102mg | Sodium: 368mg | Potassium: 392mg | Fiber: 2g | Sugar: 14g | Vitamin A: 285IU | Calcium: 192mg | Iron: 3.6mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

pinterest   facebook   twitter   email