These tender white cupcakes are filled with pastry cream and topped with a crisp brûléed crust. Feel free to use different extracts to flavor either the cake or the cream for variation as desired. I like to make up the pastry cream a day or two ahead of baking the cupcakes. Only fill as many cupcakes as you will be serving/eating. The crisp brûlée will soften and melt over time so these are best torched just before serving.
Protein:Energy Quotient [calories]: 0.21, Protein % of calories: 12.1%