Mix the egg and sugar in another bowl and blend until the mixture whitens.

Mix the egg and sugar in another bowl and blend until the mixture whitens.
Peel the pears, remove the core and cut into little cubes. Heat a knob of butter in a frying pan and lightly brown the pear, add the sugar and leave a few moments to caramelize. Leave to cool and set aside.

Mix together in a bowl the flour, baking powder, a pinch of salt and butter at room temperature. Rub in using your fingers.

Mix the egg and sugar in another bowl and blend until the mixture whitens. Mix until the mixture turns white. Next add the vanilla extract and white chocolate. Add this mixture to the previous mixture, then add the milk a bit at a time. Then gradually add the milk. Add the caramelized pears.

Once ready fill the paper cases with the dough mixture ¾ of the way up. Cook in the oven at 180°C for about 18 minutes. Leave to cool at room temperature.

Pineapple syrup
Bring the pineapple juice to the boil in a small saucepan, add the sugar and leave to reduce until a syrupy consistency. If necessary you can leave to reduce a bit more or else add a bit more juice if it is too thick.

Icing
To prepare the icing, mix the butter and St-Morêt cream cheese together, then whisk in the icing sugar and pear brandy. Use a piping back to ice the cupcakes, pour on a trickle of pineapple juice and add a few pieces of candied pineapple. Leave 10-15 minutes in the fridge until the topping sets then leave at room temperature a bit before eating (5 minutes).