Vanilla Stuffed Strawberry Cupcakes – Easter Special
This dessert is great to bring to family gatherings, for work parties, or just to make at home all for yourself! This Easter, I am bringing these delicious cupcakes to my family's annual Easter egg hunt. They are easy to take, easy to make, and I hope everyone there enjoys them as much as I do. Cupcakes are easy to customize for any holiday color or theme, and can be garnished to fit anyone's taste. These cupcakes are great because they have something special. They have a smooth custard filling that really separate them from other regular boring cupcakes. So for your next get together, surprise everyone with your baking skills, and showcase these delicious cupcakes!
Vanilla Stuffed Strawberry Cupcakes
Cost Per Serving: $.042 (Makes 24 cupcakes)
Prep Time: 40 minutes
Bake Time: 25 minutes
All of my bargain recipes are created with a lot of items you can find in your pantry. I had to go to the store for the muffin cups and strawberries. I followed this recipe in its entirety and made no substitutions.
Ingredients
Vanilla Custard
- 2 1/2 cups milk
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 egg yolks
- 2 teaspoons pure vanilla extract
Cupcakes
- 1 box (16oz) Betty Crocker white angel food cake mix
- 1 1/4 cups cold water
- 2 teaspoons pure vanilla extract
- 12 large fresh strawberries for garnish (optional)
Step #1: In a 3-quart heavy saucepan, stir together the milk, sugar, flour, and egg yolks with a whisk. Cook over medium heat for 10-12 minutes, stirring constantly, until the mixture starts to thicken.
Step #2: Remove from heat and stir in 2 teaspoons of pure vanilla extract. Transfer the custard to a bowl and cover with plastic wrap. Refrigerate until you are ready to transfer the filling to the cupcakes.
Step #3: Heat the oven to 325 degrees. Place the paper baking cups (muffin cups) into each of the 24 spots in a cupcake baking pan(s). In a large bowl, beat the cake mix and the water with electric mixer on low speed for 30 seconds, and then on medium speed for 1 minute. Stir in 2 teaspoons of pure vanilla extract. Spoon the cake batter into the muffin cups. Make sure you fill them completely full.
Step #4: Bake the cupcakes for 20-25 minutes or until golden brown and cracks in the tops of cupcakes appear dry. Cool of 10 minutes and remove the cups from the cupcake pan(s). Cool completely for about 30 minutes.
Step #5: Scoop out the centers of the cupcakes, leaving about a 1/2 inch border on the bottom and side. Take the custard out of the fridge and spoon into centers of cupcakes.
Step #6: Top each cupcake with a strawberry half if desired. Using jelly beans for Easter would be great as well. Store covered in the refrigerator.
You can find the original recipe HERE
These cupcakes are great for any holiday. For Christmas, use red muffin cups with crushed candy canes as the garnish. For Thanksgiving, use orange muffin cups with candy corn as the garnish. The ideas are endless! Let me know what ideas you have come up with. I would love to know so I can try them out. Leave me comments below!
