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 by following the instructions in the linked recipe.
• In a small saucepan, combine sugar, cornstarch and flour; whisk to blend evenly.
• Whisk in the cream slowly, then add the milk and egg yolks one at a time.
• Add the vanilla seeds and pod, then cook over medium-low heat until thickened.
• Once thickened, remove from heat, stir in butter, and chill for at least 4 hours.
• For the cupcake batter, sift flour, cornstarch, baking powder, and salt into a bowl.
• In a large bowl, beat softened butter, sugar, and vanilla until fluffy.
• Add eggs one at a time, mixing well after each addition.
• Combine milk and oil in another bowl; gradually mix into the batter.
• Fill muffin cups two-thirds of the way and bake for 18-20 minutes.
• Let cool for 5 minutes in the pan then transfer to a wire rack.
• Cut out cones from the center of each cooled cupcake and fill with custard.
• Refrigerate for 15 minutes, then dip in coarse sugar and torch until caramelized.
• Serve immediately.