Funnel cakes, fried everything, cotton candy, corn dogs—fair food is as much a part of the fair experience as carnival rides and livestock competitions. To celebrate the Arkansas State Fair’s arrival on Oct. 9, we asked the creative team at Brown Sugar Bakeshop to craft cupcakes inspired by the annual event.

Owned by sisters Kristi Williams and April Williams, Brown Sugar Bakeshop has served up classic cupcakes since 2009—in fact, Kristi says her favorite flavor is vanilla with vanilla frosting. But the bakers have been known to whip up a wacky treat from time to time, and had no trouble coming up with three fair-inspired flavors: Funnel Cake, Kettle Corn and Lemonade Shake-Up. Kristi says she loves the Funnel Cake Cupcake, because “you get two treats in one.” But she had to make a cupcake to reflect her favorite fair treat—the Lemonade Shake-Up.

The three special flavors will be available Oct. 7-9 at Brown Sugar Bakeshop, located at 419 E. Third St. in downtown Little Rock. For more info, visit BrownSugarBakeshop.com.

Funnel Cake Cupcakes

By Brown Sugar Bakeshop

Mini Funnel Cakes (for cupcake topping)

Ingredients

  • 1 egg
  • 2/3 cup milk
  • 2 Tablespoons sugar
  • 1 1/4 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder

Directions

1. In a small skillet, heat approximately 1 cup of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can also use a quart-sized freezer bag by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.) Make the cakes small enough to put on top of cupcakes, about 2”-3”.

4. Cook for about 1 or 1 1/2 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and set aside.

Funnel Cake Cupcakes

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white sugar, 1/4 brown sugar
  • 3 teaspoons baking powder
  • 2 eggs, separated
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Pinch of Nutmeg

Directions

1. In a bowl, combine flour, sugars and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter, oil and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

2. Scoop batter using an ice cream scooper into lined cupcake/muffin pan; or, fill 2/3 with a spoon. Bake in a preheated oven on 350 degrees for 15 minutes OR until golden brown and inserted toothpick comes out clean.

3. Allow to cool completely before topping with your favorite buttercream frosting and the mini funnel cakes!