- 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
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.
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.