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Instructions |
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Dough-
1 C. flour and 1/4 lb. butter cut-in, adding 1 cup of flour and 1/4 lb. butter at a time until all is used up. Add sour cream when all ingredients are mixed.
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Press dough into muffin tins
Add 3/4 tsp. preserves/jam to the center of the cup.
Top with cake batter.
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Bake according to the instructions for the cake mix.
Cool.
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Prepare almond icing and Ice the cupcakes with icing.
Top with a cherry.
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Originally Submitted
12/29/2014
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