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Funnel Cake

By: Tova from Diabetic Survival Kit
Funnel Cake
This image courtesy of diabeticsurvivalkit.com

If you thought that classic fried fair food fare would never make it way onto your diabetic meal plan then think again! This easy Funnel Cake recipe is a surprising addition to your repertoire of diabetic dessert recipes. The key here is that the dessert is baked as opposed to deep fried. After one bite of this oven-fried treat, you may decide to forever avoid fried versions.

Notes


To see exactly how this oven-fried funnel cake recipe is made, watch this cooking video:



Makes6

Ingredients

  • Cooking Spray
  • 1/2 cup water
  • 1/2 stick butter
  • 1 pinch salt
  • 1/2 cup flour
  • 2 eggs
  • 1 tablespoon confectioner's (powdered) sugar
  • Piping bag or plastic resealable bag and scissors
  • Saucepan
  • Wooden spoon
  • Baking Sheet
  • Wire rack
  • Parchment paper

Instructions

  1. Preheat oven to 400 degrees F.

  2. Combine water, butter, and salt in saucepan. Heat until boiling, about 30 seconds.

  3. Add flour all at once, stirring vigorously until mixture forms ball.

  4. Remove from heat and cool for 10 minutes.

  5. Add eggs one at a time, beating them into the mixture as you go.

  6. Put batter into piping bag or re-sealable plastic bag, and snip a tiny hole in the corner.

  7. Pipe 6 circles 3 to 4 inches in diameter on baking sheet pre-greased with cooking spray

  8. Use the remainder of batter to make little swirls and decorations to look like funnel cakes.

  9. Bake at 400 degrees F for 20 minutes, or until fluffed and golden brown.

  10. Sift powdered sugar evenly onto cakes. Place them on a wire rack with parchment paper underneath for easy clean-up.

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The bf and I got fun-daes once - a sundae on top of funnel cake. Sadly, the funnel cake was sub-par and still kind of frozen and just.. disappointing. I need to try to make this so we can make our own fundaes at home!

Can you use almond flour for it to be gluten free gluten free?

Yes, you can make these with almond flour - you just might need to slightly adjust the ratio of the rest of the ingredients, so your donuts don't turn out soggy.

Is 1/2c. butter correct or should it be 1/2 stick butter. Just took these out of the oven but my goodness there is butter just ozzing out, and they aren't much bigger than when I piped them. They just aren't right Seems to be too much butter, they are greasy and not holding together. Just wondering

You are absolutely correct - the recipe should have called for a half stick of butter. We updated the recipe so no one else will make that mistake. We sincerely apologize about this error! We hope that you'll try it again.

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