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
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Ruby port — cheese pairing, reductions, poaching pears
Home wine making kit — carboy, airlock, hydrometer, bottles
Rotating stand for smooth cake frosting and decorating
Instant aeration while pouring — no waiting for decanting
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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.