Cheese Cupcakesdesserts 2 cup graham-cracker crumbs 1/3 cup melted butter or margarine 1/2 cup granulated sugar 2 eggs (unbeaten) 1 1/2 8-ounce packages soft cream 1 cheese 1/2 teaspoon vanilla 1 cup sour cream 1 fresh or frozen strawberries 1 or other fruit chunks Morning or afternoon before: line twelve 2 1/2" muffin tin cups with paper liners. In bowl, blend crumbs and melted butter. Press some of this crumb mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1 hour. Meanwhile, with electric mixture at medium speed, beat sugar, eggs, cheese, and vanilla until smooth and creamy. Spoon this mixture into cups; fill each cup almost to top of crumb crust. Refrigerate till served. Just before serving: remove from pans, spread sour cream on each cupcake, then top with fruit. |
