Beat butter, sugar and salt until soft and creamy.
Add eggs, one at a time, and then add yoghurt. Do not overbeat.
In a separate bowl mix the flour, almond flour and baking powder.
Add to the egg mixture.
Fill12 cupcake cases and bake for 25 mins.
Cool on a wire rack
For the Custard
Warm the milk with the scraped vanilla bean seeds.
Whisk the egg yolks and sugar until combined and add the flour and salt , mix until smooth.
Whisk in half the warmed milk to the egg mixture, and combine, making sure there are no lumps.
Pour the rest of the milk into the mixture and return to the stove.
Let the mixture thicken by whisking all the time. Once it is thick, add the butter and essence and mix thoroughly, then take it off the stove and allow to cool.
For the Almond Topping
In a small saucepan add butter, honey, sugar , cream and salt and simmer for 3 minutes allowing it to boil and turn a golden colour and thicken. Add the almonds and cool slightly. This mixture needs to be added to the cupcakes while still warm, as the caramel hardens when cold.
Cut the cooled cupcakes in half.
Add the topping to the top of the cupcake before you fill with custard. It is much easier this way.