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INGREDIENTS

Cream cheese dip

Funnel cake

Remaining ingredients

  • 1/2 cup heavy cream

  • 4 oz. package of cream cheese, softened

  • 1/4 cup granulated sugar

  • 1/2 tsp vanilla extract (mango ginger, cinnamon, espresso or strawberry almond) 

  • 2 cups all-purpose flour

  • 1/4 cup sugar

  • 1 tbsp cocoa powder

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 1/2 cups buttermilk

  • 1 tsp vanilla extract (mango ginger, cinnamon, espresso or strawberry almond) 

  • 2 eggs

  • 1 1/2 tbsp red food coloring

  • Vegetable oil for frying

  • 1/4 cup powdered sugar and maple cranberry sugar for dusting

  • Drizzle pure maple syrup to finish (strawberry vanilla, cinnamon espresso or peach champagne) 

INSTRUCTIONS

  1. To prepare dip, whip 1/2 cup heavy cream until stiff peaks form. Set aside. Beat 4 ounces softened cream cheese with 1/4 cup sugar and 1/2 tsp vanilla. Fold in the whipped cream.

  2. Prepare the funnel cakes. Combine dry ingredients in a medium bowl including 2 cups all-purpose flour, 1/4 cup sugar, 1 tbsp cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Whisk together 1 1/2 cups buttermilk with 1 tsp vanilla, 2 eggs and 1 1/2 tbsp red food coloring in a separate bowl. Add wet ingredients to the dry, mixing until well combined. Transfer batter into a zip-lock bag. Cut the tip of the bag on one corner.

  3. Heat oil in a saucepan, about 2 inches deep over medium-high heat.

  4. When the oil reaches 350 degrees F, carefully pipe the batter in circular motions into the oil. Cook until the batter puffs up and turns deep red about 1 minute. Flip funnel cake and cook for another minute. Remove and set on a plate lined with paper towel. Repeat with remaining batter.

  5. Dust funnel cakes with powdered sugar and serve with cream cheese dip.

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