A golden, fluffy funnel cake flecked with lime zest that’s a bit crispy on the edges. Drizzled with Key Lime Curd and topped with a scoop of tequila soaked strawberries, this Strawberry Margarita Funnel Cake isn’t your typical fair food!
You can thank me now. I have your Cinco de Mayo signature dessert, right here. Not into celebrating, Cinco de Mayo? Believe me, you’ll want to now! This Strawberry Margarita Funnel Cake is unreal and adults only.
After making my Key Lime Curd Stuffed Corona Cupcakes with Coconut Buttercream, I had one jar left in my pantry. And for some reason, on the return trip from school pick-up on Friday, this recipe came to me. I absolutely love funnel cakes. LOVE. As in I ate this for lunch the day I photographed it. (And yes, it’s another perk of being the adult at home. I can do things like this.)
A golden, fluffy funnel cake flecked with lime zest that’s a bit crispy on the edges. Drizzled with Key Lime Curd and topped with a scoop of tequila soaked strawberries, this isn’t your typical fair food! Sprinkled with powdered sugar and a bit of kosher salt – this is a margarita funnel cake, right? – you’re sure to wow whoever is on the receiving end of this showstopping dessert.
I fry few foods, but it’s a must for this recipe. And don’t be scared away by the actual act of heating oil to a high temperature in a large pan. Believe me, it’s not as intimidating as it sounds! With a trusty candy thermometer to insure you reach 350 degrees and a pair of tongs, it’s smooth sailing.
Forget the funnel when creating these funnel cakes! Sure, you might think it’s necessary when creating a dessert bearing it’s name, but I’ve found a better way. My trick to a perfect funnel cake? A pancake pen! I’ve yet to actually use this handy tool for pancakes but it’s king at creating funnel cakes. It’s easy to grip, holds enough batter for multiple cakes and is a cinch to use with just a squeeze of your hand.
Yields 6 funnel cakes
15 minPrep Time
2 minCook Time
17 minTotal Time
Save Recipe
Ingredients
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 2 eggs
- 2-2/3 cups milk
- 1 lime
- 1 teaspoon vanilla
- 1 pound strawberries, hulled and quartered
- 3 tablespoons tequila
- cooking oil
- Robert Rothschild Farm Key Lime Curd and Tart Filling
- powdered sugar and kosher salt for garnish
Instructions
- In a large bowl, whisk together flour, baking powder, salt and powdered sugar. Set aside.
- In a medium bowl, beat eggs. Add milk, zest of lime, and vanilla and whisk to combine.
- Stir wet ingredients into dry until just combined.
- In a large, deep skillet, add oil to reach a depth of 1". Heat to 350 degrees.
- In a small bowl, add strawberries, juice from lime and tequila. Gently stir to coat.
- Using a funnel, squeeze bottle or pancake pen, squeeze batter into overlapping circular shapes in oil. Let cook 30 seconds to 1 minute before flipping with tongs to cook alternate side.
- Remove funnel cake to cooling rack placed over baking sheet to drain.
- Drizzle with Key Lime Curd & Tart Filling and top with strawberries. Sprinkle with powdered sugar and kosher salt. Serve immediately.
Send out the party invites and start your grocery list. You have a Cinco de Mayo party, complete with a signature dessert, to prepare for!
erica says
Julie @ This Gal Cooks says
melanie says
Kelley says
Cate @ Chez CateyLou says
melanie says
turtle66 says
melanie says
Courtney @ Neighborfood says
melanie says
Jocelyn @BruCrew Life says
melanie says
Elizabeth @ SugarHero.com says
Maria @ Box of Stolen Socks says
melanie says
Debra Turner says
Carrie @Frugal Foodie Mama says
melanie says
Kathi @ Deliciously Yum! says
melanie says