Baked Funnel Cakes

Baked Funnel Cakes

0 Reviews
From: Diabetic Living Magazine

Baked instead of deep-fried, these funnel cakes are a healthier option than the ones typically sold at carnivals and fairs. You can skip the powdered sugar and substitute fresh fruit if you'd like.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup water
  • ½ cup butter
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 tablespoons powdered sugar

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat a very large baking sheet with cooking spray; place a wire rack over waxed paper, parchment paper, or a large tray. Set aside. In a medium saucepan, combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
  2. Spoon dough into a large resealable plastic bag. Using scissors, snip a ¼- to ½-inch hole in one corner of the bag. Pipe dough into twelve 3- to 4-inch circles on prepared baking sheet. Fill in the circles with dough swirls and crisscrosses to resemble funnel cakes.
  3. Bake about 20 minutes or until puffed and golden brown. Transfer to the wire rack. Sift powdered sugar over warm cakes. Serve warm.

Nutrition information

  • Serving size: 1 funnel cake
  • Per serving: 134 calories; 9 g fat(5 g sat); 0 g fiber; 9 g carbohydrates; 3 g protein; 38 mcg folate; 91 mg cholesterol; 1 g sugars; 318 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 1 mg iron; 103 mg sodium; 36 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1 starch

Reviews 0