Vanilla Stuffed Strawberry Cupcakes~

Vanilla Stuffed Strawberry Cupcakes...adapted from The Boys Made Me Do It via Southern Living

1 (16 ounce) box of angel food cake mix (Southern Living recommends Duncan Hines Angel Food Premium Cake Mix...I could not find this)

2 teaspoons vanilla bean paste or vanilla extract

3 cups fresh strawberries, cut in half

Fresh mint, optional garnish


2 1/2 cups milk

3/4 cups sugar

1/3 cup flour

2 egg yolks

2 teaspoons vanilla bean paste or vanilla extract

1 tablespoon butter 

Sweetened whipped cream (1 cup heavy cream beaten with 1/4 cup powdered sugar and 1 teaspoon vanilla)

Prepare custard by whisking together milk, sugar, flour and egg yolks together in a saucepan.  Cook over medium heat, stirring constantly, till thickened, about 10 minutes.  Remove from heat and add 1 tablespoon butter and vanilla paste.Cover with plastic wrap and chill for 3 hours.

Preheat oven to 325º.  Place paper liners in two 12 cup muffin tins.  Prepare angel food cake according to directions on box. Stir in vanilla paste.  Divide batter between cups, filling about 2/3 full.

Bake on middle rack for 20-25 minutes or till toothpick inserted in centers comes out clean.  Cool on wire rack for 10 minutes, then loosen cupcakes from pan (use knife around perimeters) and allow to finish cooling.

When cupcakes are completely cooled, remove centers of the cupcakes, leaving a 1/2 inch border on sides and bottoms, to create a well.  Spoon custard into the cupcake wells.  Top with berries, whipped cream and sprig of mint if desired.

Makes 24.