Delicious Funnel Cake Cupcakes featuring a moist cupcake base, fluffy buttercream frosting, and crispy funnel cake pieces, topped with powdered sugar and a fresh strawberry.
For your cupcake batter: Start by mixing 1 cup of all-purpose flour with 1 tsp of baking powder, 1/2 tsp of salt, and 1/2 tsp of sugar in a bowl. In a separate bowl, bring 1 stick (4 oz) of unsalted butter to room temperature and mix in 1 cup of sugar. Once well mixed, add the two eggs, one at a time, mixing after each. Once combined, add 1/2 tbsp of vanilla extract. Sift in your flour mixture part by part until just combined. Add a bit of milk to help bring the mix to a thick batter consistency. Pour into baking trays (cupcake liners recommended) and bake at 350°F (175°C) for about 15 minutes or until golden brown. Keep an eye on them, as every oven is different.
For your buttercream frosting: Place 2 sticks (8 oz) of room temperature unsalted butter into a bowl and mix until it has a soft texture and doubles in size. Now mix in about 1 box of powdered sugar. Throw in 1 tbsp of vanilla extract and 1/2 tsp of salt and mix thoroughly. Lastly, add 1 tbsp of heavy whipping cream at a time to help bring the frosting to a nice texture.
For your funnel cake batter: Mix 1 egg, 1 cup of milk, 1 cup of all-purpose flour, 2 tsp of baking powder, and sugar (to your liking) all together. Pour the batter into a funnel for an easier way to fry. Fry until golden brown and place on a paper towel to drain excess oil.
Assembly: Once everything is done, let your cupcakes cool off for a couple of minutes. Pipe some of the buttercream frosting on top of each cupcake. Layer your prepared funnel cake pieces on the frosting, dust some powdered sugar on top, and finally, put a slice of strawberry on each. Enjoy!
