Ingredients
1-1/2 cups graham cracker crumbs2 tablespoons sugar1/3 cup unsalted butter, softenedBATTER:4 large egg whites3/4 cup unsalted butter, softened1 cup plus 2 tablespoons sugar1 teaspoon vanilla extract1-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 cup sour cream2 cups coarsely chopped fresh strawberriesFROSTING:2 packages (8 ounces each) cream cheese, softened1 cup unsalted butter, softened3-3/4 cups confectioners’ sugar1 teaspoon vanilla extractFresh strawberries and graham cracker crumbs
Preparation
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 in 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.
