Silky Cupcake with charred scallion

Method

1. Start by prepping your all-purpose flour, granulated sugar, eggs so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the cupcake, and cook until deeply browned and aromatic.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with chili crisp and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.