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STRAWBERRY SUNDAE CUPCAKESIngredients: 1 1/4 c. sifted cake flour2/3 c. granulated sugar3 tsp. baking powder1/4 tsp. salt1/3 c. softened shortening1/2 c. milk1 tsp. strawberry extract1 egg1 pkg. strawberry jelloSift flour, sugar, baking powder and salt together. Add softened shortening and beat 2 minutes at medium speed. Add egg and beat 1 minute longer. Grease 1 dozen muffin tins and fill 2/3 full with batter. Sprinkle 1/4 tsp. jello powder on each cupcake and cut with a knife to give rippled effect. Bake at 375F. for 15-20 minutes or until cupcakes spring back when lightly touched. Turn out on pan to cool. When cool frost with icing. Icing: 7 Tbsp. boiling water1/4 c. butter or margarine3 c. sifted icing sugarRemainder of jello powderDissolve remaining jello in boiling water. Cream butter, add icing sugar. Gradually add sufficient hot jello to give a smooth frosting. Ice each cake and sprinkle with chopped walnuts. Garnish with maraschino cherry halves, if desired.