Crust:
1 cup crushed graham crackers
t tablespoon melted butter
Cupcake:
3 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1/2 bar cream cheese, softened
2 cups white sugar
1 cup oil
1/2 cup strawberry yogurt
3/4 cup buttermilk (I just used Alpine evaporated milk)
5 eggs, separated
1 tsp vanilla
zest of 1 lemon
Lemon Cream Cheese Frosting:
1/2 bar cream cheese, softened
2 cups powdered sugar, sifted
1/2 cup butter, chilled and cut into chunks
juice of half a lemon
Topping:
1 can strawberry pie filling
1/2 cup crushed graham crackers
1. Line two 3-ounce cupcake pans with cupcake liners.
2. Make the crust: In a bowl, mix butter and grahams. Place a spoonful of the mixture in each liner; press down with fingers. Place in the freezer until firm, about 30 minutes.
3. Make the cupcakes: Preheat oven to 300 deg F. Sift together flour, baking powder, and salt. Set aside.
4. Beat the cream cheese at medium speed. Add the sugar. Beat at high speed fro 10 minutes or until smooth.
5. Lower the speed and blend in the oil, yogurt, buttermilk, egg yolks and vanilla. Increase speed for about 5 mins to get a smooth mixture.
6. Lower the speed and gradually mix in the flour mixture. Do not overbeat.
7. In another bowl, beat egg whites to stiff peaks. Gently fold it into the cake batter.
8. Take out cupcake pants from the freezer and fill with batter, about three-fourths full. Bake for 20 to 25 mins. Cool cupcakes on a wire rack.
9. Make the frosting: In a mixing bowl, beat powdered sugar and cream cheese on low speed. Increase the speed and add the butter and lemon juice. Beat until smooth. If the consistency is too soft for spreading, chill for at least 30 minutes.
10. Using a flat metal spatula, smear frosting on each cupcake. With a handful of crushed grahams in your hand, gentry roll the sides of the frosted top against your palm. Top with strawberry pie filling.
Makes 30-36 cupcakes for me.
