Strawberry Cheesecake Cupcakes |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
|
You can have your cake and eat it guilt-free with these taste-tempting treats. The petite graham cracker âcrust,â chopped fresh berries and cream cheese frosting offer all the goodness of cheesecake in manageable portions.Jill Drury, Milwaukee, Wisconsin Ingredients:
1-1/2 cups graham cracker crumbs |
2 tablespoons sugar |
1/3 cup unsalted butter, softened |
batter: |
4 egg whites |
3/4 cup unsalted butter, softened |
1 cup plus 2 tablespoons sugar |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup sour cream |
2 cups coarsely chopped fresh strawberries |
frosting: |
2 packages (8 ounces each) cream cheese, softened |
1 cup unsalted butter, softened |
3-3/4 cups confectioners' sugar |
1 teaspoon vanilla extract |
fresh strawberries and graham cracker crumbs |
Directions:
1. Line 24 muffin tins with paper liners; set aside.
2. Place the cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form. Press tablespoonfuls onto bottoms of liners. Bake at 350° for 3-5 minutes or until lightly browned. Set aside to cool.
3. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
4. Beat egg whites with clean beaters until stiff peaks form. Fold a third of the egg whites into batter. Fold in remaining egg whites and strawberries.
5. Fill muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. In a large bowl, beat cream cheese and butter until fluffy. Add confectionersâ sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in the refrigerator. Yield: 2 dozen.
|
|