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Zombie funnel cakes with a cinnamon cream filling

Bloody Zombie brain funnel cake sandwiches

Bloody zombie brain funnel cakes are perfect for your next Halloween shindig. Filled with a vanilla cinnamon cream and drizzled with blood red icing.
Prep Time 1 hr 40 mins
Total Time 1 hr 40 mins
Course Kitchen
Cuisine American
Servings 15 funnel cakes
Calories 302 kcal


  • Skillet or deep fryer
  • Tongs
  • Pastry ring- DIY foil one
  • Plastic squeeze bottle
  • Baking sheets with paper towels
  • spatula
  • Home Decor
  • Measuring cups and spoons
  • Stand mixer with paddle attachment
  • Candy thermometer
  • Funnel


Mini Zombie Brain funnel cakes

  • cups all-purpose flour
  • ½ cup confectioner's sugar
  • 1 teaspoon baking powder
  • teaspoon salt
  • cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 large egg
  • 2 cups vegetable oil for frying

Blood Red icing glaze

  • 1 cup confectioner's sugar
  • 2 tablespoon milk
  • 1 teaspoon vanilla extract
  • red food coloring gel
  • 2 teaspoon unsweetened cocoa powder

Cream filling

  • ¾ cup salted butter room temperature
  • 3 cups confectioner's sugar
  • 3 tablespoon heavy cream
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon sugar


Mini zombie brain funnel cakes

  • In a ziplock bag, combine the flour, confectioner's sugar, baking powder and salt. Shake and set aside.
  • In a mixing bowl, whisk the milk, vanilla, lemon zest and egg until well combined.
  • Gently stir the milk into the flour mixture to create and thick batter. Then, pour the batter into the plastic squeeze bottle.
  • Line a baking sheet with paper towels. Pour vegetable oil into the skillet to reach about ½ inch depth and heat until the oil reaches 350° on candy thermometer.
  • Place pastry ring in then center of the oil. Squeeze the batter from the bottle, moving it back and forth and connecting pieces of dough in a zigzag pattern.
  • Cook the mini funnel cakes, a couple at a time, for about 45 seconds. Using the tongs, flip the funnel cake over, and if using the pastry ring remove it. Cook the funnel cake until a light golden brown in color and not doughy on the inside. Transfer the funnel cake to the baking sheet lined with paper towels and repeat with the remaining batter.

Blood red icing glaze

  • In a mixing bowl, combine the confectioner's sugar, milk, and vanilla extract. Mix well until you get a smooth consistency. Add the red gel food coloring. You may also add cocoa powder if you want a deeper red.

Cream filling

  • With the stand mixer fitted with the paddle attachment, beat the butter on medium for about 1 minute until smooth and creamy.
  • Add the confectioner's sugar and beat for another 1-2 minutes. Pour in the vanilla and heavy cream and beat on high until light and fluffy (2-3 minutes). Fold in cinnamon sugar.

Assembly of the sandwiches

  • Take two mini funnel cakes, add the cream filling to one of the cakes and top it with another mini cake. Drizzle the blood red icing on top and around the cakes. Serve and enjoy!


  • Store in an airtight container in the fridge for up to 2 days


Serving: 15funnel cakesCalories: 302kcalCarbohydrates: 47gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 137mgPotassium: 68mgFiber: 0.4gSugar: 37gVitamin A: 389IUVitamin C: 0.2mgCalcium: 57mgIron: 1mg
Keyword Halloween, zombies, funnel cakes, brains
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