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You will need:

• 175g butter (at room temperature), cut into large pieces
• 175g self-raising flour
• 175g caster sugar

• 3 large eggs
• 1/2 tsp vanilla extract

1. Heat the oven to 180C/350F/Gas 4.

2. Line a 12-hole muffin tin with paper cupcake or muffin cases.

3. Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.

4. Beat in the eggs.

5. Sift over the flour and fold in using a wooden spoon.

6. Divide the mixture evenly between the paper cases.

7. Bake for 15-20 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.

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For the Crème Pâtissière:

• 500ml milk
• 100g caster sugar
• 1 1/2 tsp vanilla extract
• 5 egg yolks
• 4 tablespoons corn flour
• 60g butter

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1. Place the milk and half the sugar in a saucepan over medium heat.

2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in colour.

3. Add in the flour, mix to combine.

4. When the milk just begins to boil, remove from heat.

5. Very slowly add the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat.

6. Using a spatula or a whisk, mix the pastry cream as it heats. Bring the mixture to the boil. Let boil for about 1 minute, stirring constantly until the mixture is thick.

7. Remove from heat and add the butter and vanilla extract.

8. Place into a bowl and cover directly with cling film to stop a skin from forming on the cream. Chill and use within a few days.

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To assemble the cupcakes:

• Use a small sharp knife to make a cone shaped hole in the center of each cupcake. Use a spoon or piping bag to fill and frost each cupcake with crème pâtissière.
• Cupcakes can be chilled at this stage until right before serving.〶Ä
• Sprinkle the sugar generously over all of the of the crème (more sugar than you think is needed to create that crispy layer.)
• Use a kitchen blow-torch to caramelise the sugar until golden brown and melted.
• Serve immediately.