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Vanilla Stuffed Strawberry Cupcakes
Vanilla Stuffed Strawberry Cupcakes
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Prep Time:
40 minutes
Total Time:
1 hour 45 minutes
Cupcakes filled with vanilla custard, topped with fresh strawberries for a delightful dessert using Betty Crocker™ cake mix.
Ingredients:
  • 2 1/2 cups milk
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water
  • 2 teapoons vanilla
  • 12 large fresh strawberries, cut in half, if desired
Instructions:
  • In a 3-quart heavy saucepan, whisk together milk, sugar, flour, and egg yolks. Cook over medium heat for 10 to 12 minutes, stirring constantly until thickened. Remove from heat and stir in 2 teaspoons of vanilla. Transfer the mixture to a bowl and cover the surface with plastic wrap. Chill in the refrigerator until needed.
  • Preheat the oven to 325°F and line 24 regular-size muffin cups with paper baking cups. In a large bowl, mix the cake mix and water with an electric mixer on low speed for 30 seconds, then on medium speed for 1 minute. Stir in 2 teaspoons of vanilla extract. Fill the muffin cups to the top with the batter.
  • Bake for 20-25 minutes until golden brown with dry cracks on top. Let cool for 10 minutes, then transfer to cooling racks. Allow to cool completely for about 30 minutes.
  • Hollow out cupcakes, leaving a small border. Fill the centers with custard using a spoon or piping bag. Finish by placing a strawberry half on top. Keep refrigerated with a cover.

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