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Recipe Summary

prep:
45 mins
bake:
15 mins at 350°
cool:
5 mins
Servings:
24
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Ingredients

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Directions

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  • Preheat oven to 350 degrees F.

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  • In large mixing bowl beat butter with electric mixer on medium-high for about 1 minute. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk together flour, baking powder, soda, and salt. Add flour mixture in two additions, alternating with buttermilk, and beating on low after each addition until combined.

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  • Stretch heavy-duty foil across a deep souffle dish. Cut about 10 holes in top to hold rolled sugar ice cream cones. Place cones upright in dish. Pipe or spoon batter into cones to fill 2/3 to 3/4 full, making sure to get batter into the bottom of the cones. Bake 22 to 25 minutes or until top springs back when lightly touched.

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  • Top with sorbet, ice cream, nonpareils, whipped cream and a maraschino cherry. Makes 24 cupcakes.

Nutrition Facts

397 calories; total fat 15g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 65mg; sodium 195mg; potassium 121mg; carbohydrates 63g; fiber 1g; sugar 53g; protein 4g; trans fatty acidg; vitamin a 486IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 81mg; iron 1mg.

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