Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
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Cupcakes will rise over baking cup edges. Use a paring knife to gently loosen from pan.

Recipe by Southern Living April 2010

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Recipe Summary test

prep:
30 mins
additional:
3 hrs 30 mins
total:
4 hrs
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Vanilla Bean Custard.

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  • 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.

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