Vanilla-Stuffed Strawberry Cupcakes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Cupcakes will rise over baking cup edges. Use a paring knife to gently loosen from pan. Ingredients:
vanilla bean custard |
24 paper baking cups |
1 (16-oz.) package angel food cake mix |
2 teaspoons vanilla bean paste |
3 cups halved fresh strawberries |
garnish: fresh mint sprigs |
Directions:
1. Prepare Vanilla Bean Custard.
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.
6. *2 tsp. vanilla extract may be substituted.
7. Note: We tested with a number of brands of cake mix and preferred Duncan Hines Angel Food Premium Cake Mix.
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