FUNNEL CAKE CUPCAKES

I am sure I’ve told you this before, but I am a huge fan of carnival food.

Carnivals themselves?

Not so much.

First off, I am allergic to carnies.

I know that some of you will think I am making that up, but I assure you I am not.

There are people who are allergic to gluten for Pete’s sake. It’s a whole big thing.

And chocolate.  CHOCOLATE ALLERGIES!!

So surely, carnies isn’t too far out of the realm of possibility?

Ingredients
Cupcakes:

• 3/4 cup (1 1/2 sticks) salted butter, slightly softened
• 1 3/4 cup sugar
• 2 eggs
• 1 tsp cinnamon
• 2 1/2 tsp baking powder
• 2 1/2 cup cake flour
• 2 1/2 teaspoons vanilla
• 1/2 cup sour cream
• 1 1/4 cup whole milk

Frosting:

• 2 sticks salted butter, slightly softened
• 1 1/2 tsp vanilla
• 1/2 cup heavy cream
• 3 cups powdered sugar
• 1/2 tsp cinnamon

Funnel Cakes:

• 1/4 teaspoon salt
• 1 1/4 teaspoon baking powder
• 1 3/4 cups all-purpose flour
• 2 eggs
• 3 TBS white sugar
• 1 1/3 cup milk
• Vegetable oil, for frying
• About a cup of powdered sugar

Instructions

1. Preheat oven to 375. Line 24 muffin tins with liners and set aside.
2. In a medium bowl, whisk together baking powder, cake flour, and cinnamon. Set aside.
3. In a large glass mixing cup, combine milk, sour cream, and vanilla. Set aside.
4. In the bowl of your mixer, beat butter and sugar on medium until fluffy and light in color, about 3 minutes. Beat in eggs. Add flour and milk mixture alternately, a bit at a time, starting and ending with the flour mixture. Increase speed to medium and beat until batter is smooth.
5. ...........................................

for full recipes please see : www.confessionsofacookbookqueen.com

Share this post