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Buttercake Sundaes

Yield: 24 cupcakes
Prep 45 mins Bake 350°F 15 mins Cool 5 mins
Buttercake Sundaes
Ingredients
  • 1  cup (2 sticks)  butter, softened
  • 1 1/3  cups  sugar
  • 3  eggs
  • 2  teaspoons  vanilla
  • 2  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 2/3  cup  buttermilk
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)
  • cal. (kcal) 397,
  • Fat, total (g) 15,
  • chol. (mg) 65,
  • sat. fat (g) 9,
  • carb. (g) 63,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 53,
  • pro. (g) 4,
  • vit. A (IU) 486,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 195,
  • Potassium (mg) 121,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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