Strawberry Cheese Cake Cups

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 packages (8 ounces each) 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. Yield: 2 dozen.

TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling MAKES:24 Hope u like give it a like ;)