Method

Preheat oven to 160C and line tin with 12 cupcake cases

Place butter, sugars and vanilla into bowl and beat until light pale. Individually add the
eggs, beating well between each addition.
In a separate bowl, sift in the flour, baking powder and salt.

In another small bowl, combine the milk and cream. Add the dry ingredients into the main mix in three stages, alternating with the milk/cream and combining between each new addition. (dry – milk – dry – milk – dry).

Fill the cases 2/3 full and bake for 18-20mins, or until a skewer comes out clean. Once baked, allow to cool fully.

To make the crème pat, place the milk into a saucepan and heat until simmering. Meanwhile, place the egg yolks, vanilla, sugar and cornflour into a bowl and whisk until light and pale.

Pour the heated milk into the bowl, whisking constantly. Transfer back into the saucepan
and heat on medium until thickened, whisking constantly to avoid lumps.

Once thickened, pour back into the bowl and whisk in the butter. Once combined, cover
with clingfilm making contact with the crème pat and allow to cool fully.

To assemble, core the centre of each cupcake. Transfer the crème pat into a piping bag and pipe into the centre of each cupcake and on top. Pour some caster sugar on to a plate and
dip each cupcake into the sugar.

Use a blowtorch to brulee each cupcake until golden.