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Category: |
Category: |
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Crust |
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Ingredients: |
Ingredients: 1 ½ cups graham cracker crumbs
2 tbsp sugar
⅓ cup unsalted butter; softened
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Directions: |
Directions:Preheat oven to 350º.
Line 24 muffin tins with paper liners; set aside.
Place the cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form. Press tablespoonfuls into bottom of liners. Bake for 3 - 5 minutes or until lightly browned. Set aside to cool. |
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Batter |
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Ingredients: |
Ingredients: 4 egg whites
¾ cup unsalted butter; softened
1 cup + 2 tbsp sugar
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup sour cream
2 cups coarsely chopped fresh strawberries
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Directions: |
Directions: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 flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
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.
Fill muffin cups ¾ full. Bake at 350º 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. |
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Frosting |
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Ingredients: |
Ingredients: 2 pkgs (8 oz each) cream cheese; softened
1 cup unsalted butter; softened
3 ¾ cups confectioners' sugar
1 tsp vanilla extract
Fresh strawberries and graham cracker crumbs
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Directions: |
Directions:In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in refrigerator. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:30 minutes |
This recipe for Strawberry Cheesecake Cupcakes is from