Wednesday, May 16, 2012


1 pkg (16-oz) angel food cake mix
2 tsp vanilla extract
3 cups halved strawberries (fresh berries)
Prepared Vanilla Custard (previous recipe on this blog)
24 fresh mint sprigs, if desired

Preheat oven to 325 degrees.
Line 24 cupcake tins with paper liners.

Make the cake mix according to package directions using a paddle attachment on mixer.  Stir in the vanilla.  Spoon the batter into the paper-lined muffin cups; fill cups full.  (The cakes will rise over the edges of the paper cups; gently loosen with a paring knife.)  Bake at 325 degrees for 20 to 25 minutes in the center of the oven.  Toothpick test for doneness.  Allow to cool in the pans on wire racks fo 10 minutes.

Gently loosen cakes with the paring knife and remove from the pans to the wire racks; cool completely.  This will take around 20 minutes.

Scoop out centers of cakes (use discarded cake for other purposes), leaving 1/2-inch of cake on the bottom and the sides.  Pipe the vanilla custard into the cake cavaties.  Top with the strawberry halves.  Cover cakes and refrigerate until serving time.

Garnish with fresh mint sprigs before serving, if desired.

Yield: 24 cupcakes

Personal note: Duncan Hines Angel Food Premium Cake Mix seems to work the best in this recipe.

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