Ingredients:

  • 2 cups (260g) Red Velvet Box Cake Mix (Dry)
  • 1/2 cup (65g) All-purpose flour
  • 2 large Eggs
  • 1 cup (240ml) Whole milk
  • 1 tsp Vanilla extract
  • 2 cups Neutral oil for frying
  • 4 oz (115g) Cream cheese, softened
  • 1/2 cup (60g) Powdered sugar
  • 3 tbsp Milk
  • 1/2 tsp Lemon juice

Instructions:

  1. In a large bowl, whisk the Red Velvet Box Cake Mix base with the additional all-purpose flour until combined.
  2. In a separate jug, whisk together eggs, milk, and vanilla extract.
  3. Gradually pour the wet ingredients into the dry ingredients, whisking until the batter reaches the consistency of thick heavy cream. Let the batter rest for 5 minutes to allow the flour to hydrate.
  4. Heat 1-2 inches of neutral oil in a heavy-bottomed Dutch oven or deep frying pan to exactly 375°F (190°C).
  5. Pour approximately 1/2 cup of batter through a funnel or squeeze bottle into the hot oil, moving in a circular and crisscross motion to create the iconic funnel cake shape.
  6. Fry for 60–90 seconds per side until crispy and set. Remove with a spider strainer and drain on paper towels.
  7. In a small bowl, whisk softened cream cheese, powdered sugar, milk, and lemon juice until smooth. Drizzle over warm funnel cakes and serve immediately.