Servings: 4 large funnel cakes
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Equipment
- stand mixer or hand mixer
Ingredients
Apple Pie Topping
- 680 grams Pink Lady apples 24 oz or 4 medium apples
- 170 grams dark brown sugar 6 oz or ¾ cup packed
- 115 mL water 4 oz or ½ cup
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- 1 tsp cornstarch
- ½ tsp dark rum optional
Brown Sugar Whipped Cream (Optional)
- 115 mL heavy cream 4 oz or ½ cup
- 60 grams dark brown sugar 2 oz or ¼ cup
Funnel Cakes
- 246 grams all-purpose flour 8¾ oz or 1¾ cups
- 115 mL whole milk 4 oz or ½ cup
- 100 grams granulated sugar 3½ oz or ½ cup
- 2 large eggs
- 2 TBSP vanilla extract
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking powder
Instructions
Make the Apple Pie Topping
- Peel and core the apples then cut them into eighths.
- Add the apples to a saucepan along with the water, brown sugar, cinnamon, cardamom & cornstarch. Toss to evenly distribute all the spices and the sugar. Cover with a vented lid and allow to reduce over medium to medium-high heat until the apples are tender and the liquid has a syrupy consistency (about 5-7 minutes).
- Set aside until ready to top the funnel cakes.
Make the Brown Sugar Whipped Cream
- Add the heavy cream and brown sugar to the bowl of a stand mixer and whip on high speed until firm peaks form (about 1-2 minutes). If using a hand mixer move the mixer and/or the bowl around while whipping.
- Transfer to a piping bag affixed with your favorite piping tip. Set aside until ready to top the funnel cakes.
Make the Funnel Cakes
- Heat the milk in the microwave for 10-30 seconds until it is hot. You should clearly see some steam coming from the milk and it will be too hot to touch.
- Add the hot milk along with the all-purpose flour, granulated sugar, cinnamon, baking powder, salt & vanilla (everything except the eggs) to a mixing bowl. Whisk just until combined.
- Add the eggs and whisk the funnel cake batter for 2 minutes. This will give the funnel cake a slightly chewy texture, similar to a yeasted dough
- Transfer the funnel cake batter to a piping bag. No need for a piping tip.
- Add enough oil to a frying pan or saucepan to deep fry the funnel cake and heat the oil up to 325-380°F. Make sure not to fill the pan more than halfway. The level will rise once the funnel cake batter is added.
- Cut a 1cm opening at the tip of the piping bag and pipe the funnel cake batter into the hot oil in a swirl pattern, repeatedly piping circles. You can also pipe zig zags in a circular pattern. Aim for about a 6-inch diameter.
- Once the underside is golden brown (about 60-90 seconds), flip the funnel cake and fry for another 60-90 seconds until completely golden brown.
- Once the funnel cake is done transfer it to a wire rack and allow any excess oil to drip off of the funnel cake.
- While hot sift the confectioner's sugar over the funnel cakes. Add the apple pie filling and lastly the brown sugar whipped cream. Serve immediately.
Notes
- Make the apple pie topping and the brown sugar whipped cream before frying the funnel cakes. Since the funnel cakes are best enjoyed hot it's important to prepare all the toppings ahead of time so there is no delay in serving.
- Be careful to flip the funnel cakes gently so that the oil doesn't splash out at you. I opt for 2 forks when flipping instead of a pair of tongs to avoid touching the top where the batter is still wet.
- Avoid using paper towel or placing it on a completely flat surface as the excess oil will pool causing the funnel cakes to be greasy, losing the crisp on the outside in the process.
- You can make the batter ahead of time. Just refrigerate in a tightly tied piping bag or airtight container. Be sure to bring the batter to room temperature before frying
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