Venango County Recipe of the Day: Strawberry Cheesecake Cupcakes

| May 22, 2020

Try this sweet and refreshing dessert for the Memorial Day Weekend!

Strawberry Cheesecake Cupcakes

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 all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
2 cups coarsely chopped fresh strawberries
Frosting:
2 – 8 oz. packages 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

~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 onto bottoms of liners. Bake at 350° for 3-5 minutes (or until lightly browned). Set aside to cool.

~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.

~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 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.

~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 the refrigerator.

~Makes two dozen.


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Category: Dessert, Local News, News, Recipes