Desserts > American Desserts > Funnel Cakes

Peanut Butter Cup Funnel Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup melted butter
- 1/2 cup creamy peanut butter
- 1/2 cup mini peanut butter cups, chopped
- Vegetable oil, for frying
- Powdered sugar, for dusting

Special Equipment Needed:
- Funnel
- Deep-fry thermometer
- Slotted spoon

Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat the oil in a deep-fryer or large pot to 350°F.
5. Place the peanut butter in a small bowl.
6. Place the chopped peanut butter cups in a separate bowl.
7. Place the funnel over the pot of hot oil and pour in the batter.
8. Use a spoon to swirl the batter around in the oil.
9. Fry the funnel cake for 2-3 minutes, or until golden brown.
10. Remove the funnel cake from the oil and place on a paper-towel lined plate.
11. Drizzle the peanut butter over the funnel cake and top with the chopped peanut butter cups.
12. Dust with powdered sugar and serve.

Time:
Preparation Time: 15 minutes
Cooking Time: 3 minutes
Temperature: 350°F
Serving Size: 4-6

Nutritional Information:
Calories: 515
Fat: 27g
Carbohydrates: 58g
Protein: 11g

Substitutions for Ingredients:
- All-purpose flour can be substituted with gluten-free flour.
- Buttermilk can be substituted with almond milk.
- Peanut butter can be substituted with almond butter.
- Peanut butter cups can be substituted with chocolate chips.

Variations:
- Add other toppings such as chopped nuts, sprinkles, or marshmallows.
- Use a flavored oil such as coconut or olive oil.

Tips and Tricks:
- Make sure the oil is hot enough before adding the batter.
- Use a slotted spoon to remove the funnel cake from the oil.
- Let the funnel cake cool before adding the toppings.

Storage Instructions:
Store the funnel cake in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the funnel cake in the oven at 350°F for 5-7 minutes.

Presentation Ideas:
- Serve the funnel cake on a platter with the toppings arranged around it.
- Place the funnel cake on a plate and top with a scoop of ice cream.

Garnishes:
- Chocolate sauce
- Caramel sauce
- Whipped cream

Pairings:
- Ice cream
- Fresh fruit
- Hot fudge

Suggested Side Dishes:
- French fries
- Potato chips
- Fruit salad

Troubleshooting Advice:
- If the funnel cake is too greasy, reduce the amount of oil used.
- If the funnel cake is too dry, add more buttermilk to the batter.

Food Safety Advice:
- Make sure the oil is hot enough before adding the batter.
- Use a slotted spoon to remove the funnel cake from the oil.
- Let the funnel cake cool before adding the toppings.

Food History:
Funnel cakes have been around since the 18th century and were popular at fairs and carnivals.

Flavor Profiles:
This funnel cake has a sweet and salty flavor with a hint of peanut butter.

Serving Suggestions:
- Serve with a scoop of ice cream
- Top with fresh fruit
- Drizzle with chocolate sauce

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Taste: Sweet, Nutty, Creamy, Crunchy