- 1 litre canola oil
- 1 x 670 g box Woolworths vanilla cupcake mix
- 1 x 125 g bag Woolworths Chuckles malted puffs, crushed
- 2 free-range eggs
- 1⁄2 cup milk
- 150 g butter
- 1 cup cream
- 1⁄2 - 1 t rose-water (or to taste)
- Icing sugar, for dusting
Heat the oil in a saucepan over a low heat. Prepare the Woolworths cupcake mix according to package instructions, then fold through half the Chuckles.
Pour the batter into a squeeze bottle or funnel and test the oil with a drop of batter. When it sizzles and cooks to a golden colour, it’s ready. Carefully squeeze or pour the batter into the oil in quick, circular motions, quite close to the oil.
Fry for 30 seconds on each side until pale golden in colour and crisp. Drain on kitchen paper.
Whip the cream until soft peaks form, then fold through the rose-water. Sprinkle the remaining Chuckles over the funnel cakes, dust with icing sugar and serve with the cream.
Cook's note: What happens when an old-fashioned American fairground treat turned Instagram dessert sensation, #funnelcake, meets South African icon Chuckles? In a word: magic.