Preparation

• Preheat your oven to 350°F. Line a standard 12-cup muffin pan with paper liners and set aside.
• Make the pastry cream filling following the instructions in this post. Note: I recommend making this a day in advance.
• In a small saucepan, combine sugar, cornstarch, and flour and whisk to blend evenly. Slowly whisk in the cream.
• Once all the cream is added, pour in the milk and whisk well. Add egg yolks one at a time.
• Add the vanilla seeds and pod and cook over medium-low heat, whisking until thickened.
• Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 4 hours.
• Sift flour, cornstarch, baking powder, and salt into a bowl.
• In a larger bowl, beat butter with sugar and vanilla for about 3 minutes until fluffy.
• Add eggs one at a time, mixing well after each addition.
• In a separate container, whisk together milk and oil.
• Add flour mixture and milk mixture alternately to the butter mixture until just combined.
• Divide the batter among muffin cups and bake for 18-20 minutes.
• Cool cupcakes for 5 minutes in the pan before transferring to a wire rack.
• Cut a small cone from the center of each cupcake and fill with custard.
• Spread custard on top and refrigerate for about 15 minutes.
• Dip the tops in coarse sugar and then flame with a kitchen torch until caramelized.