Vanilla-Stuffed Strawberry Muffins
(Recipe via Southern Living)

YIELD: Makes 2 dozen
PREP TIME: 30 MINUTES
OTHER TIME: 3 HOURS, 30 MINUTES

Ingredients

• Vanilla Bean Custard (Recipe below)
• 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.

Note: We tested with a number of brands of cake mix and preferred Duncan Hines Angel Food Premium Cake Mix.



Vanilla Bean Custard

YIELD: Makes 3 cups
PREP TIME: 20 MINUTES
OTHER TIME: 3 HOURS

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.