Yield: 12 servings
Measure | Ingredient |
---|---|
2 cups | Graham-cracker crumbs |
⅓ cup | Melted butter or margarine |
½ cup | Granulated sugar |
2 \N | Eggs (unbeaten) |
1½ \N | 8-ounce packages soft cream |
\N \N | Cheese |
½ teaspoon | Vanilla |
1 cup | Sour cream |
\N \N | Fresh or frozen strawberries |
\N \N | Or other fruit chunks |
Morning or afternoon before: line twelve 2½" 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.