How to make it

  • Preheat oven to 350F. Line a muffin pan with foil liners.
  • Place egg whites in mixer bowl and whip for 2-1/2 to 3 minutes, or until egg whites are stiff but not dry.
  • In a small bowl mix together graham cracker crumbs and baking powder, set aside.
  • In a large mixing bowl cream butter and sugar. Add lightly beaten egg yolks, and vanilla. Blend well.
  • Alternately add milk and graham cracker mixture. Mix well. Stir in nuts.
  • Fold in whipped egg whites.
  • Fill muffin cup liners 3/4 way. Bake at 350F for 20 to 25 minutes, or when toothpick inserted comes out clean.
  • Remove from oven and make the topping by bringing it's ingredients to a slow boil over medium-low heat. Boil mixture for 4 minutes, stirring constantly.
  • Pour heated mixture evenly over cooked cupcakes. Place a halved cherry atop each cupcake.
  • Store cupcakes in the refrigerator for up to one week. Best enjoyed when cold. May also be frozen for up to six months.

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