Vegan Cheese Cupcakes Ingredients

2 c Graham-cracker crumbs
1/3 c margarine (80% fat is best)
1/2 c organic unbleached sugar
1/4 c apple sauce
1/4 c soy yogurt
1 1/2 8-ounce packages soft cream cheese
1/2 t Vanilla
1 c Vegan Sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt)
or frozen strawberries Or other fruit chunks

Vegan Cheese Cupcakes Directions

Morning or afternoon before: line twelve 2 1/2″ muffin tin c with paper liners.
In bowl, blend crumbs and melted margarine.
Press some of this crumb mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1 hour.
Meanwhile, with electric mixture at medium speed, beat organic unbleached sugar, apple sauce, soy yogurt, vegan cream cheese, and vanilla until smooth and creamy.
Spoon this mixture into cups; fill each c almost to top of crumb crust.
Refrigerate till served.
Just before serving: remove from pans, spread sour cream on each cupcake, then top with fruit.

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Vegan Cupcakes