By Libbie Summers
Assisted by David Dempsey
Funnel Cake Photo by Teresa Earnest Social

It’s County Fair season and we brought the fun inside with our own Funnel Cake Stand…but not just any Funnel Cake Stand! My funnel cakes are dipped in glaze and garnished with sprinkles for over the top fun!

Sprinkle Funnel Cakes
makes 6-8

What you need:
1 1/2 cup milk, divided
3 cups powdered sugar
Food coloring (I used pink)
1 1/4 cups water
2 eggs
1/2 teaspoon vanilla paste (you can sub vanilla extract)
3 cups all-purpose flour, sifted
1/4 cup sugar
1/4 teaspoon salt
3 teaspoon baking powder
Oil for frying
Spring Break Sprinkles or your favorite sprinkles

What to do:
1. Make glaze: In a large bowl, whisk together 1/2 cup milk and 3 cups powdered sugar (mixture should be pourable). Add enough food color to get your desired color. Set aside.
2. Make funnel cake batter: In a large bowl, whisk together the remaining 1 cup milk, water, eggs and vanilla paste until thoroughly combined. Whisk in flour, sugar, salt and baking powder (batter should be pancake batter consistency. If too thick add a bit more water.) Pour batter into a squeeze bottle with the tip cut off at the bottom making a large (about 1/2-inch opening). Set aside.
3. Fry funnel cakes: Cover a baking sheet with paper towels and set aside. Add enough oil to come up 3-inches in a deep pot. Attach a candy thermometer on the side and heat oil to 375 degrees F. Once the oil comes to temperature, hold the squeeze bottle several inches above the oil and squeeze out batter in a spiral motion (about 1/2 cup batter is used for each funnel cake). Fry until lightly brown on underside and turn with a spider or tongs and fry on the other side until lightly browned. Remove to the prepared baking sheet to drain. Continue with the remaining batter.
To Serve: Whisk the glaze again and dip the top of each funnel cake in the glaze. Turn and place on a plate and sprinkle with Spring Break Sprinkles! Serve warm.