Heat a large pot or cast iron skillet fitted with a candy thermometer with a few inches of oil for frying the funnel cakes. You want the oil temp to be 375 degrees F.

In a small bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.

In a large bowl, whisk together the eggs, milk, apple cider and vanilla. Add the dry ingredients to the wet and mix until just combined. The mixture will be similar to pancake batter.

In a separate bowl, whisk together the powdered sugar and cinnamon. This is for sprinkling on once the funnel cake is done.

Once the oil is up to temperature, fill the bottle with the batter. Or take about ½ to ⅔ cup batter and scoop it into the funnel. Squeeze or drizzle the batter into the oil, in a circular motion. It will sink for a second but pop back up and begin to come together. Fry for 2 minutes, then flip and fry for 1 to 2 minutes more until golden brown. Remove with a pair of kitchen tongs and place on a paper towel to drain excess grease. Sprinkle on the powdered sugar! Repeat with remaining batter.

Serve immediately (or shortly after making) for best funnel cake eating experience.