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 the linked recipe. Note: I recommend making this a day in advance.
• In a small saucepan, combine sugar, cornstarch, and flour, whisk to blend evenly.
• Slowly whisk in the cream, then the milk, and add egg yolks one at a time, whisking after each.
• Add vanilla bean seeds and pod, heat over medium-low, whisking constantly until thickened.
• Once thick, transfer to a bowl, stir in butter, cover with plastic wrap directly on the surface, and refrigerate for at least 4 hours.
• Sift flour, cornstarch, baking powder, and salt into a bowl; whisk to blend.
• In a large bowl, beat together butter, sugar, and vanilla until fluffy. Add eggs one at a time, beating well after each.
• Combine milk and oil in a small bowl.
• Gradually add flour mixture, mixing in half of the milk mixture at a time until just combined.
• Fill muffin cups two-thirds full with the batter and bake for 18-20 minutes.
• Cool in the pan for 5 minutes before transferring to a wire rack.
• Cut a small cone from the center of each cooled cupcake and fill with pastry cream.
• Spread more custard over the tops and refrigerate for 15 minutes.
• Dip the tops in coarse sugar and caramelize with a kitchen torch.