Vanilla-Stuffed Strawberry Cupcakes

• 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

1. Prepare Vanilla Bean Custard.
2. Meanwhile, preheat oven to 325u0b0. 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 325u0b0 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.
6. *2 tsp. vanilla extract may be substituted.
7. Note: We tested with a number of brands of cake mix and preferred Duncan Hines Angel Food Premium Cake Mix.

baking cups, angel food cake, vanilla bean paste, fresh strawberries, mint sprigs

Taken from www.myrecipes.com/recipe/vanilla-stuffed-strawberry-cupcakes (may not work)