- 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
How to Make It
Prepare Vanilla Bean Custard.
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.
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-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.