Funnel Cake Cupcakes

 

Ingredients

For the funnel cake:

• 1 cup flour
• ¾ tsp baking powder
• 1 pinch salt
• 1 egg
• 1 ½ tbsp sugar
• ¾ cup milk
• Powdered sugar for dusting

For the cupcakes:

• ½ cup unsalted butter
• ¾ cup sugar
• 1 tsp baking powder
• 1 large egg
• 1 ¼ cup all/purpose flour
• 1 tsp cinnamon
• ¾ cup milk

For the frosting:

• ½ cup softened butter
• 1 tsp vanilla
• ¼ cup heavy cream
• 1 ½ cup powdered sugar

Instructions

1. Make the funnel cake: In a bowl, whisk all the liquid ingredients. Fold in flour, salt, and baking powder.
2. Heat 2 inches of oil in a saucepot over medium/high heat. Fill a sauce bottle with the batter. Drizzle the batter in circular and zig-zag motions and fry until golden. 
3. Drain on paper towels. Dust with powdered sugar. 
4. Make the cupcakes: Beat butter and sugar in a bowl. Beat in the egg and vanilla.
5. Fold in flour, cinnamon, baking powder, and milk. Stir until you have a smooth batter. 
6. Preheat oven to 350 Fahrenheit. Line a 12-hole muffin tin with paper liners. Fill each up to 2/3 full. 
7. Bake the cupcakes for 15-20 minutes. 
8. Make the frosting while the cupcakes cool: In a large bowl, beat butter with powdered sugar until fluffy. Add vanilla and heavy cream. Beat again until you have a smooth buttercream frosting.
9. Assemble: Spoon the buttercream in a piping bag. Pipe the buttercream over COLD cupcakes. 
10. Break the funnel cake into pieces and place over the buttercream.
11. Serve the cupcakes and enjoy.