| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | Desserts | 12 | Servings | |
INGREDIENTS
| 2 | c | Graham-cracker crumbs |
| 1/3 | c | Melted butter or margarine |
| 1/2 | c | Granulated sugar |
| 2 | Eggs (unbeaten) | |
| 1 1/2 | 8-ounce packages soft cream | |
| Cheese | ||
| 1/2 | ts | Vanilla |
| 1 | c | Sour cream |
| Fresh or frozen strawberries | ||
| Or other fruit chunks |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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