How to Make Hot Fudge Sauce

Ice cream just got dreamier. Top your favorite scoops with homemade hot fudge: Just five ingredients!

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Freezer-Ready Casseroles

A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, prep for an upcoming party, or plan next week's meals. With cheesy lasagnas, bubbly tuna bakes, and more, these enticing freezer casserole recipes are sure to make life easier!

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Festive July 4th Desserts

Celebrate Independence Day with these festive 4th of July desserts! With star-shape scones and piecrusts, tempting tarts, colorful shakes, and fresh berries, these recipes for 4th of July desserts are sure to stand out at your patriotic celebration.

View Slideshow

How to Make Ice Cream Cake

Need a birthday cake idea or a fun way to change up a cake recipe? See how to make an ice cream cake better than any store-bought version.

View Video

Quick Summer Dinners

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

View Slideshow
Popular in Food

Buttercake Sundaes

3.5 by 5 people
4,705 views
Rate me!
  • Yields: 24 cupcakes
  • Prep: 45 mins
  • Bake: 15 mins 350°F
  • Cool: 5 mins

Buttercake Sundaes

Ingredients

Directions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Top with sorbet, ice cream, nonpareils, whipped cream and a maraschino cherry. Makes 24 cupcakes.

Nutrition Facts (Buttercake Sundaes)

    Per serving:
  • 397 kcal cal.,
  • 15 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 65 mg chol.,
  • 195 mg sodium,
  • 63 g carb.,
  • 1 g fiber,
  • 53 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...