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Red, White, and Blue Funnel Cakes Recipe

To make funnel cakes even more fun, we transformed them into a red, white, and blue Independence Day dessert. 

One of my all-time favorite indulgences is a warm, sweet funnel cake, and nothing is better than a big piece of sugary dough topped with whipped cream and fresh berries.

To achieve this colorful effect, I tinted the funnel cake red, and layered white whipped cream and blueberries. Finally, I finished off the funnel cake with a dusting of powdered sugar, making a treat that is sure to please any 4th of July party guest!


2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups milk

1 teaspoon pure vanilla extract

2 eggs, lightly beaten

1 teaspoon red food coloring

2 quarts vegetable oil, for frying

Whipped cream, for topping

Fresh blueberries, for topping

Confectioners’ sugar, for sprinkling

Special Equipment Needed:

Candy Thermometer


Place the oil in a large pot and place over medium heat. Clip a candy thermometer onto the side of the pan. Allow the oil to heat up to 365 degrees F.

While the oil is heating, make the batter. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a medium bowl, whisk together the milk, vanilla, and eggs. Add to the flour mixture and whisk to combine. Stir in the red food coloring.

Place the batter in a large plastic zip-top bag and seal to close. Carefully snip off a small corner of the bag, making sure not to allow some batter to fall out.

Pipe the batter into the hot oil using a circular swirl design. Once the batter pops up and has slightly hardened on the bottom side, carefully flip the funnel cake. Allow the funnel cake to fully cook on the opposite side and then transfer it to a plate lined with a paper towel. Repeat with the remaining batter.

To assemble, place a large dollop of whipped cream on top of the funnel cake and then top with fresh blueberries. Finish by dusting the funnel cakes with confectioners’ sugar before serving. Enjoy! Note: These are best eaten immediately; however, they can last up to 24 hours in a sealed container. Just be sure to toast the funnel cakes in an oven before serving.


About 12 funnel cakes (approximately 6-inches in diameter)

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