Annie that is a great question. Let me answer your question with a question if you'll indulge me:) What frosting might travel well? I am driving from Northern CA to Washington State and it takes me upwards of 10 hours to get there. So the cupcakes will be riding in the back of my car. If I put them all the way in the back of my Subaru they won't be all hot or anything but I will have the heat on. Maybe I should frost them once I arrive at my destination? I'm not too experienced with frosting I'm afraid. About as experienced as I am with all the other aspects of cake making so in other words, very little. Again thank you. Kate

I used a regular cheese cake recipe. For the crust, I just mixed boxed graham crumbs with melted butter. I did grease the pan the first time around, but not for the next two batches. As to getting them out, I thought I was in trouble! They wouldn't dump after letting them cool a few minutes. I let them cool about 1/2 an hour, then ran a paring knife around the edges, and out they came! The last pan, I mixed mini choc chips in. It tastes like choc chip cookie dough! I will be buying a couple more pans, as it took to long to do with just one. The recipe, as written made 6 dozen! Glad you enjoyed the pictures. Tami

That does look yummy. I'd start with 20 minutes for regular muffins, probably 10 for mini muffins, then check for doneness. It's easy to bake them a bit longer, but they cannot be unbaked, so watch them carefully the first time and note the "magic" time. Like lvmadison, I often make muffins from quick bread batters or cupcakes from a cake recipe, etc. It always works fine and I use the same temperature but watch my timing carefully. Annie

I grind up the vanilla wafers and mix with a bit of sugar and some ground nuts. And I top the mini cheese cakes with a dollop of something like apricor or raspberry jam after they are baked That recipe makes about 12 normal size "muffins" of cheese cake. Don't over fill because they puff while baking.