From the page: "Red Velvet Funnel Cakes and Hush Puppies
Recipe adapted from Celebrations
Ingredients for the Red Velvet Funnel Cakes:
2 cups all purpose flour
1 tablespoon cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon pure vanilla extract
1 tablespoon apple cider vinegar
1/2 teaspoon baking soda
1 Tablespoon red food coloring
3-4 cups vegetable oil (2 inches deep in pan), for frying
1/3 cup powdered sugar, for dusting
Ingredients for the Cream Cheese Dip:
1 窶" 8 oz. package of cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
chopped pecans for garnish
Heat oil in a medium saucepan over medium heat.
Meanwhile, make the batter by whisking together in a large bowl: flour, cocoa powder, baking powder, salt, milk, vanilla, eggs, vinegar, baking soda, and red food coloring.
Test the oil by flicking water droplets into it. It the oil bubbles and pops, it窶s ready.
To make the funnel cakes: Pour half a cup of batter into a zip top bag. Snip a small bit of the corner off, and pipe the batter in circular motions into the oil. Let it cook for about 1 minute before flipping to the other side to cook for another minute. Remove to a wire rack lined with at least 3 layers of paper towels to absorb extra oil. Dust with powdered sugar before serving warm.
To make the hush puppies: Simply use a cookie scoop to drop 1 tablespoon at a time of batter into the oil. Prod with a spoon or tongs to ensure all side fry evenly in the oil. Remove after approximately 1 minute of cook time. Dust with powdered sugar before serving warm.
Make the cream cheese dip: Use a hand mixer to beat together the cream cheese, sugar, and vanilla extract until smooth. Top with chopped pecans for serving. Use as a dip or spread over the funnel cakes and hush puppies."