Starbucks Strawberry Funnel Cake Frappuccino will cause you to feel you’re at a Carnival! Made with strawberry puree, many topping and sugar funnel cake crumbs, this frappe is one you would like to undertake this summer!
To me, frappes are dessert during a cup. This one is not any different: both coffee or cream-base versions are delicious, refreshing and super easy to drink. The strawberry puree makes this drink ASAP: as summer as possible!
I’ll teach you all the steps to form a funnel cake frappuccino better than the one you’ll get at Starbucks. Sugar funnel cake crumbs are optional, but considerably recommended!
Strawberries. Both fresh and frozen are good for this recipe. If using fresh, wash well and take away stems.
Lemon juice. It serves to reinforce the strawberry taste when making the puree. you’ll substitute for juice .
Butter. Use unsalted butter. Vegan butter works for vegan funnel cake crumbs.
Sugar. i exploit sugar for the crumbs and syrup, if you’re making the last one homemade.
Coffee. Used for the coffee base. you’ll use espresso, cold brew or a robust brewed coffee. you’ll even make it with instant coffee powder: if doing so, choose a brand you trust so you don’t get odd instant coffee flavors.
Milk. Both dairy and plant-based milk work for the recipe. If employing a vegan milk, i might choose almond or cashew, as oat milk could be a touch overpowering in flavor.
Whipped cream. you’ll use homemade or store-bough topping .
How to Make Sugar Funnel Cake Crumbs
The technique i exploit for this is often just about an equivalent i exploit for homemade pearl sugar, but with different ingredients.
We’ll need sugar, vanilla , cinnamon powder, melted butter and all-purpose flour. If you’re going for a vegan version, use vegan butter, melted.
Mix all ingredients.
In a pan, over medium-high heat, cook the mixture for two minutes. Toss a couple of times, being careful to not burn the sugar, or let it melt. Watch the video for a far better visual explanation.
After 2 minutes it’ll start to make small clumps. Turn heat to low and cook for six minutes more, stirring every minute to stop sugar from sticking to the pan. it’ll look drier and firmer after 6 minutes.
Let it cool over a baking sheet.
It smells like funnel cake, really!
Because I’m using butter for these crumbs, I’m not comfortable with leaving it sitting within the counter. So i like to recommend storing inside the fridge after cooled.
It’s important to store in an airtight container when using the fridge, specially when handling sugar.
If kept without a lid, or during a container that hasn’t a thigh lid on, the crumbs might absorb flavors of the encompassing ingredients, getting less tasty and acquiring an odd texture.
How to Make Strawberry Puree
Blend ingredients. Blend strawberries with sugar, vanilla and lemon or juice .
We’re using juice to feature a tangy flavor to the present frappe. That helps to balance the sweet and improves the ultimate taste!
Simmer for five minutes over medium-high heat. That helps the puree to thicken a touch and dissolves all the sugar, making a more good looking and delicious puree.
Let it cool for half-hour before using. Store leftovers during a jar or container with a lid, inside the fridge. It keeps for up to three weeks.
How to Make Funnel Cake Syrup
Starbucks funnel cake syrup tasted a touch an excessive amount of like pancake syrup. I missed the caramel taste the maximum amount as I wanted some cinnamon hints in my frappuccino.
For this funnel cake syrup, I’m using both caramel and cinnamon. you’ll make a simple version by mixing store-bough caramel and cinnamon syrups: 2 tablespoons of caramel and 1 of cinnamon are enough for 1 serving.
You can also make your own syrup. I even have to warn you: it are often tricky if you never handled caramel before.
Heat 1 ¼ cup of water with 1 cinnamon stick and ⅛ teaspoon of salt. Let it boil for five minutes. Remove cinnamon stick.
In a saucepan, heat 1 cup of sugar over medium-high heat until it begins to melt. Stir to see if the sugar isn’t burning.
When the sugar browns, add the cinnamon boiling water carefully, stirring quickly. Turn heat to low and keep stirring for 30 seconds more until homogeneous. Careful for the sugar to not burn.
Remove from heat and let it cool before storing.
How to Make This Frappe
Make the bottom .
For the coffee-base, we’re blending coffee, milk, funnel cake syrup and ice together, until it gets smooth and well-blended. One minute should be enough. confirm your blender can handle well ice.
For the cream-base, we’re blending milk, funnel cake syrup and ice together, until it gets smooth and well-blended. One minute should be enough. confirm your blender can handle well ice.
A hack to urge a smoother base is to feature a touch of xanthan gum in your drink. I rarely roll in the hay , but it’d make your drink smoother, specially if your blender has trouble crushing ice cubes into tiny little crystals. ⅓ teaspoon does the trick.
Don’t make this frappuccino ahead: enjoy it fresh!
What you’ll and will make ahead are crumbs, puree and syrup.
Sugar Funnel Cake Crumbs: store in an airtight container, inside the fridge. It keeps for up to three weeks.
Strawberry Puree: store in an airtight container inside the fridge. It’s good from 5 to 7 days after made.
Funnel Cake Syrup: store in an airtight container inside the fridge. It keeps for up to three months.