Vanilla Stuffed Strawberry Cupcakes

I love strawberries, so I am always looking for ways to incorporate them in desserts. I got the April edition os Southern Living in the mail and strawberries were on the front cover! I flipped to the section that featured them and found the decadent recipe! As my husband says, lets eat twice the amount of dinner so we can have twice the amount of cupcakes. (This came after telling my toddler that he had to eat his dinner before he could have a cupcake!) These cupcakes are seriously delicious! Don't try and skip the custard and use an instant pudding, it wouldn't be the same! Don't have Vanilla Bean Paste? You should get some, it is delicious and it leaves little tiny specks of vanilla beans through out your dessert. Add these to the top of your desserts to try list and you will not regret it!

Vanilla-Stuffed Strawberry Cupcakes

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Ingredients

• Vanilla Bean Custard (Recipe Follows)
• 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

Preparation

1. Prepare Vanilla Bean Custard.

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.

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.

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

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.

*2 tsp. vanilla extract may be substituted, but I would not suggest it!

Vanilla Bean Custard

Ingredients

• 2 1/2 cups milk
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 egg yolks
• 2 teaspoons vanilla bean paste*

Preparation

1. 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.

*2 tsp. vanilla extract may be substituted.