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Recipe Summary

prep:
45 mins
bake:
15 mins
cool:
5 mins
total:
1 hr 5 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

397 calories; fat 15g; cholesterol 65mg; saturated fat 9g; carbohydrates 63g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 53g; protein 4g; vitamin a 485.9IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; folate 28.2mcg; vitamin b12 0.4mcg; sodium 195mg; potassium 121mg; calcium 80.8mg; iron 0.7mg.
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