Categories: Cupcakes- Muffins-Brownies- Blondies
Ingredients
- Vanilla Bean Curd
- 24 paper baking cups
- 1 (16-oz.) pkg. angel food cake
- 2 tsp. vanilla bean paste*
- 2 cups halved fresh strawberries
- Garnish: fresh mint sprigs
Directions
- Prepare Vanilla Bean Custard.
- Meanwhile, preheat oven to 325 degrees.
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Place baking cup 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 degrees 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 cupcake 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.
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*2 tsp. vanilla extract may be substituted.
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Cake scrapes may be made into truffles by adding some vanilla icing to the crumbled cake, and forming into balls, then dipping in melted chocolate, or rolling in powdered sugar or sweetened cocoa.
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makes 2 dozen cupcakes