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Wine Cakes

Yield 2 1/2 dozen cupcakes


  • 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

How to Make It

  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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