Cream Cheese Cupcakes
|250 ml (1 cup)||ladyfingers, crushed into crumbs|
|45 ml (3 tbsp)||Neilson butter, melted|
|4 logs, (100 g each)||cream cheese, at room temperature|
|125 ml (1/2 cup)||sugar|
|10 ml (2 tsp)||vanilla extract|
|75 ml (1/3 cup)||chocolate chips|
|125 ml (1/2 cup)||Neilson sour cream|
|30 ml (2 tbsp)||sugar|
|To taste||cocoa powder|
|Sufficient quantity||berries and small pieces of fruit|
Preheat the oven to 175°C (325°F).
In a bowl, stir together the crumbs and the butter.
Place cupcake liners in 12 muffin tins. Place an equal amount of buttered crumbs in each one and press down with the back of a spoon to make an even crust.
In a bowl, beat the cream cheese, sugar, eggs, egg white and vanilla extract until smooth, about 2 minutes. Stir in the chocolate chips.
Divide the mixture evenly to make 12 cupcakes.
Bake in the middle of the oven for 30 minutes or until set.
In a bowl, combine the sour cream and sugar.
When the cupcakes are done, remove them from the oven and spread the sour cream mixture over the tops.
Return them to the oven for 5 minutes, then cool at room temperature and refrigerate for at least 2 hours.
Carefully remove the cupcakes from the pan and peel off the paper. Sprinkle with cocoa powder and top with fruit.