VANILLA-STUFFED STRAWBERRY CUPCAKES

VANILLA-STUFFED STRAWBERRY CUPCAKES image

Yield 2 dozen

Number Of Ingredients 14

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Ingredients
Vanilla Bean Custard:
2 1/2 cups milk
3/4 cup sugar
1/3 cup all-purpose flour
2 egg yolks
2 teaspoons vanilla bean paste*
*2 tsp. vanilla extract may be substituted.
24 paper baking cups
Cake:
1 (16-oz.) package angel food cake mix
2 teaspoons vanilla bean paste*
3 cups halved fresh strawberries
Garnish: fresh mint sprigs

Steps:

Prepare Vanilla Bean Custard. 1. Whisk together first 4 ingredients in a heavy 3-qt. saucepan. Cook over medium-heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla bean paste. Cover and chill 3 hours. *2 tsp. vanilla extract may be substituted. 2. Meanwhile, preheat oven to 325°. Place baking cups in 2 (12-cup) muffin pans. (Do not grease.) Prepare angel food cake batter according to package directions using a paddle attachment. Stir in vanilla bean paste. Spoon batter into baking cups, filling completely full. 3. Bake at 325° on middle oven rack 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. 4. Gently run a knife around edges of cupcakes to loosen. Remove from pans to wire racks, and cool completely (about 20 minutes). 5. Scoop out centers of cupcakes, leaving a 1/2-inch border on bottom and sides. Spoon or pipe Vanilla Bean Custard into centers of cupcakes. Top with strawberries. Cover and chill until ready to serve. Garnish, if desired. *2 tsp. vanilla extract may be substituted. Note: We tested with a number of brands of cake mix and preferred Duncan Hines Angel Food Premium Cake Mix.