Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2103.21 Kcal (8806 kJ) | ||
| Calories from fat | 1021.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 113.49g | 175% | |
|---|---|---|---|
| Cholesterol | 686.53mg | 229% | |
| Sodium | 186.49mg | 8% | |
| Potassium | 359.74mg | 8% | |
| Total Carbs | 233.5g | 78% | |
| Sugars | 132.15g | 529% | |
| Dietary Fiber | 6g | 24% | |
| Protein | 28.54g | 57% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 3.5mg | 19% | |
| Calcium | 169.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 350.22 Kcal (1466 kJ) | ||
| Calories from fat | 170.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.9g | 175% | |
|---|---|---|---|
| Cholesterol | 114.32mg | 229% | |
| Sodium | 31.05mg | 8% | |
| Potassium | 59.9mg | 8% | |
| Total Carbs | 38.88g | 78% | |
| Sugars | 22.01g | 529% | |
| Dietary Fiber | 1g | 24% | |
| Protein | 4.75g | 57% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.6mg | 19% | |
| Calcium | 28.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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