3 (8 ounce) packages cream cheese
1 cup sugar
1-1/2 teaspoons vanilla
1 cup sour cream
1/2 cup sugar
72 fresh raspberries
8 ounces currant jelly or any red-colored jelly
Bring cream cheese to room temperature. Preheat oven to 350 degrees F.
Using an electric mixer, beat the cream cheese until fairly smooth.
Add the eggs, one at a time. Add 1 cup sugar and vanilla; beat until creamy.
Pour mixture into cupcake liners in muffin tins. Bake for 30-40 minutes.
Cracks will form on top of the cupcakes but do not allow to brown.
In a small bowl, combine the sour cream with 1/2 cup sugar. Remove the
cupcakes from the oven but don't turn the oven off. Put one tablespoon of sour
cream mixture in center of each cupcake. Return to the oven and bake 5 more
minutes. Allow to cool completely. Top each cupcake with 3 raspberries.
In a small saucepan, melt the jelly until smooth and pourable. Spoon about a
tablespoon of the jelly over the raspberries. Serve or refrigerate.
These tarts will store well in the refrigerator for several days.