Vanilla Stuffed Strawberry Cupcakes

Custard Ingredients:

– 2 1/2 cups milk

– 3/4 cup sugar

– 1/3 cup all-purpose flour

– 2 egg yolks

– 2 tsp. vanilla bean paste

or 2 tsp. vanilla extract


Custard Preparation:

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.


Cupcake Ingredients:

– 24 paper baking cups

– 1 (16-oz.) package angel food cake mix

– 2 tsp. vanilla bean paste or 2 tsp. vanilla extract

– 3 cups halved fresh strawberries

Garnish: fresh mint sprigs


Cake Preparation:

Place baking cups in 2 (12-cup) muffin pans. (Do not grease.) Prepare angel food cake batter according to package directions. Stir in vanilla bean paste. Spoon batter into baking cups, filling completely full. 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. Gently run a knife around edges of cupcakes to loosen. Remove from pans to wire racks, and cool completely (about 20 minutes). Scoop out centers of cupcakes, leaving a 1/2” 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.



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