Title: Cream Cheese Cupcakes
Categories: Dessert Snack
Yield: 18 Servings
| 2 | pk | Cream cheese (8 oz each) |
| 3/4 | c | Sugar |
| 3 | | Eggs, separated |
| 18 | | Vanilla wafers |
| FROSTING |
| 8 | oz | Light sour cream |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
Cream the cheese and 3/4 cup sugar. Add egg yolks, one at a time. Whip egg
whites until soft peaks form. Slowly fold the whites and cheese mixture
together. Place a wafer in each of 18 paper cups in muffin tins. Spoon
mixture into cups and back at 350 F for 30 minutes. While cupcakes are
baking, in a shallow pan stir together sour cream, 1/2 cup sugar and
vanilla. When cupcakes have finished baking, increase oven to 400 F and
bake frosting for 5 minutes; stir and bake 5 minutes longer. Cool both
cakes and frosting. When cool, frost cakes and refrigerate.