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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup butter or margarine, softened |
1 3/4 cups sugar |
5 eggs |
2 cups all-purpose flour |
1/2 teaspoon almond extract |
1/3 cup sherry |
1/2 cup whipping cream, whipped |
30 maraschino cherries with stems |
Directions:
1. Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour, stirring well. Stir in almond extract.
2. Spoon batter into greased and floured muffin pans, filling half full. Bake at 350° for 20 to 25 minutes or until cupcakes test done. Cool in pans 10 minutes; remove from pans, and pour sherry evenly over cupcakes. Let set at least 30 minutes. Just before serving, top each cupcake with a dollop of whipped cream and a cherry.
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