Recipe Image

Baked Funnel Cakes

  • 25 m
  • 55 m
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.”


    • Nonstick cooking spray
    • 1 cup water
    • ½ cup butter
    • ⅛ teaspoon salt
    • 1 cup all-purpose flour
    • 4 eggs
    • 2 tablespoons powdered sugar


  • 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.
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