Add the butter in chunks, to the flour mix, then add 3/4 cup milk. Beat on low for 1 minute.
Add eggs, and the remaining milk.
Beat until smooth.
Pour the batter into approximately 24 muffin cups.
Bake in a preheated 350 degree oven for 20-25 minutes.
Cool before icing them.
First puree about 8 cherries, then measure out 3 tbsp. Set aside.
Sift icing sugar.
In a mixer, beat butter until soft and fluffy.
Add sifted icing sugar, and mix until well combined.
Add vanilla and cherry puree.
Then ice your cupcakes after they have cooled.
Expect pure silence at your table while devouring these tasty treats!
The cupcake recipe works great for a cake too. Just put the batter into 2 lightly buttered 8-inch baking pans, and bake for 35-40 minutes. I also line the bottom of my cake pans with a circle of wax paper. The cakes then slide out like butta!