Strawberry Angel Filled Cupcakes

Custard:
Whisk together the custard ingredients (except vanilla paste) in a heavy 3-qt saucepan. Cook over medium-heat, whisking constantly, about 10-12 minutes or until thickened. Remove from heat, stir in vanilla bean paste. Cover and chill for about 3 hours.

Strawberries:
Mix the berries, sugar and vanilla extract until blended and refrigerate until you are ready to put the cupcakes together.

Cake:
Preheat oven to 325º. Spray and flour your cupcake tins. Prepare the angel cake batter according to package directions, using a paddle attachment. Stir the vanilla bean paste. Spoon the batter into baking cups, filling completely full.

Bake at 325º on the middle rack for 20-25 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on wire racks for about 10 minutes.
Gently run a knife around the edges of the cupcakes to loosen. Remove from pans to wire racks and cool completely (about 20 minutes).

Scoop out the centers, leaving a 1/2″ border on the bottom and sides. Spoon or pipe chilled vanilla bean custard into the centers of the cupcakes. Top with strawberries, cover and chill until ready to serve. Garnish with mint leaves.