INGREDIENTS
12
Raspberries, fresh
1
Egg, large
2
Egg whites, large
4
Egg yolks, large
1 1/2 cups
All-purpose flour
1 tsp
Baking powder
3 tbsp
Cornstarch
1 2/3 cups
Granulated sugar
3/8 tsp
Salt
1/2
Vanilla bean
1 1/2 tsp
Vanilla extract
1
Whipped cream
1
Cupcake
9 tbsp
Butter, unsalted
1 cup
Heavy cream
2/3 cup
Milk
1
Pastry cream
1/2 cup
Whole milk