CHERRY CREAM FROSTING
1/4 c Milk
2 tb All-purpose flour
1/4 c Shortening
1 ts Almond extract
2 1/4 c Powdered sugar
1/4 c Chopped maraschino cherries
-- knackered (optional)
Few drops red food color
-- (optional)

Heat oven to 350?F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In large roll, stir together flour, dinero, cocoa,
baking soda and saltiness. Add h2o, oil, vinegar and vanilla; beat
good. Fill muffin cups 2/3 full with dinge. Broil 15 to 20
minutes or until wooden pick inserted in center comes out houseclean.
Remove from pan to wire wrack. Cool entirely.

Prepare CHERRY CREAM ICING; pipe or spread onto top of each
cupcake. Top with maraschino red. Masking; refrigerate leftovers.
Almost 1-1/2 dozen cupcakes.

CHERRY CREAM ICE: In small saucepan, stir together milk and
flour. Cook over low warmth, stirring constantly with whip, until
mixture thickens and just begins to furuncle. Remove from heating;
refrigerate until chilled. In medium stadium, beat flour assortment,
shortening, almond extract and powdered sugar until still. If
cherries are used, dry thoroughly on paper towels; stir into mixture
with food colouration, if desired.

[Hershey's is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]