Prep Time
30 Mins
Other Time
3 Hours 30 Mins
Yield
Makes 2 dozen

How to Make It

Step 1

Prepare Vanilla Bean Custard.

Step 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.

Step 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.

Step 4

Gently run a knife around edges of cupcakes to loosen. Remove from pans to wire racks, and cool completely (about 20 minutes).

Step 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.

Step 6

*2 tsp. vanilla extract may be substituted.

Step 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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