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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the book Crazy About Cupcakes Ingredients:
2 tablespoons unsalted butter |
12 graham crackers, finely crushed |
2 (8 ounce) packages cream cheese |
1 cup sugar |
4 teaspoons flour |
1/2 teaspoon vanilla |
1/2 teaspoon almond extract |
4 egg whites |
1/2 teaspoon cream of tartar |
Directions:
1. Preheat the oven to 350. Insert liners into a medium cupcake pan.
2. Combine the butter and graham crackers in a small bowl. Evenly sprinkle 1 heaping teaspoons of the mixture on the bottom of the cupcake liners.
3. In a large bowl combine the cream cheese, sugar, flour, vanilla and almond extract with an electric mixer on medium speed until smooth.
4. In a separate bowl combine the egg whites and cream of tartar. With clean beaters, mix on high speed until stiff peaks form.
5. Carefully fold the egg white mixture into the cream cheese mixture.
6. Carefully spoon the batter into the cupcake liners until three-quarters full. Bake for 20-25 minutes or until the edges of the cupcakes are puffed but the centers look moist. Cover and chill in the fridge.
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