VANILLA STUFFED STRAWBERRY CUPCAKES

Vanilla Stuffed Strawberry Cupcakes image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 9

2 1/2 cups milk
3/4 cup sugar
1/3 cup all-purpose flour
2 egg yolks
2 teaspoons vanilla
1 box (16 oz) Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
2 teapoons vanilla
12 large fresh strawberries, cut in half, if desired

Steps:

In 3-quart heavy saucepan, stir together milk, sugar, flour and egg yolks with whisk. Cook over medium heat 10 to 12 minutes, stirring constantly, until thickened. Remove from heat; stir in 2 teaspoons vanilla. Transfer to bowl; press plastic wrap on surface of custard. Refrigerate until ready to assemble.
Heat oven to 325°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in 2 teaspoons vanilla. Spoon batter into muffin cups, filling completely full.
Bake 20 to 25 minutes or until golden brown and cracks in tops of cupcakes appear dry. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Scoop out centers of cupcakes, leaving 1/2-inch border on bottom and side. Spoon or pipe custard into centers of cupcakes. Top each with strawberry half. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 105 mg