Cherry Cupcakes
3/4 cup butter, softened 1 cup sugar 6 eggs
4/4 teaspoon almond extract 2 cups flour 1 1/2 teaspoon
baking powder
5/2 teaspoon cinnamon
6/4 teaspoon 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.
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