- 25 min
- 120 min
- 250 ml (1 cup) ladyfinger cookies, crushed into crumbs
- 45 ml (3 tbsp) butter, melted
- 4 logs, 100 g each plain Capriny cheese, at room temperature
- 125 ml (1/2 cup) sugar
- 2 eggs
- 1 egg white
- 10 ml (2 tsp) rum extract
- 125 ml (1/2 cup) sour cream
- 30 ml (2 tbsp) sugar
- Cocoa powder to taste
- A sufficient quantity of berries and small pieces of fruit
Preheat the oven to 325˚F (175˚C).
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 Capriny cheese, sugar, eggs, egg white, and rum extract until smooth, about 2 minutes.
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.
TIP : These cupcakes can be frozen in their paper liners. Before serving, bring them to room temperature on the counter for 1 hour.