Cherry Cupcakes
 
3/4 cup  butter, softened
1 cup  sugar
6   eggs
3/4 tsp  almond extract
2 cup  flour
1-1/2 tsp  baking powder
1/2 tsp  cinnamon
1/4 tsp  salt
1 can  (21-oz.) cherry pie filling
 
cream butter and sugar until light and fluffy. beat in eggs and 
extract. sift together flour, baking powder, cinnamon and salt. blend 
into egg mixture. spoon 2 tablespoons batter into each of 24 
foil-lined 2 1/2" muffin pan cups. top each with 1 tablespoon fruit 
filling. bake in a 375 oven for 20 minutes. 
 
 
-- 
(ID: 8123) Mirror: rec.food.recipes: Sun, Apr 18, 2004


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