Pan-roasted pear filling:
3 pounds (about 7) Bartlett pears, cored, peeled, and cut into 1/4 inch cubes
Zest and juice from 2 lemons (about 1/4 cup juice)
7/8 cup (227 g) granulated sugar
2 tablespoons brown sugar
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/4  teaspoon fine sea salt
3 tablespoons Poire Williams

Almond cupcakes:
3/4  plus 2 tablespoons (212 g) egg whites
2  1/4 cups (380 g) granulated sugar
2 cups (a80 g) almond flour
1 3/4  cups plus 1 tablespoon (220 g) all-purpose flour
16 large egg yolks
Zest from 5 lemons
1 tablespoon pure vanilla extract
1 tablespoon pure almond oil
1 teaspoon salt
4 tablespoons unsalted butter, melted and cooled, plus more for molds

Salted caramel buttercream:
1 1/2  cups (360 g) milk
1/4  cuo (50 g) heavy cream
2 vanilla beans, split and scraped
4 teaspoons salt
4 cups (900 g) brown sugar
3 tablespoons (60 g) pure maple syrup
1 1/2  teaspoons baking soda
3 pounds unsalted (86 percent fat) butter, room temperature
16.5 cups (2,000g) confectioner’s sugar, sifted
3 1/2 teaspoons (15 g) Trablit Liquid Coffee Extract (optional)

Pan-roasted pear filling:
Toss pears with zest and half the juice in a bowl; reserve.
  Bring sugars and remaining half of juice to a boil in a large sauté pan.  Cook to a light caramel; stir in cinnamon, nutmeg and salt.  Cook, stirring until very fragrant and dark caramel in color.  Add fruit and liquor, and cook stirring occasionally until fruit is soft, but not mushy.  If mixture is too watery, strain out the liquid, return it to the pot and cook it down before adding it back to the fruit.  Remove from heat and cool completely.  Place in an airtight container and refrigerate for at least 2 hours.

Almond cupcakes:
Heat oven to 350F with racks in bottom and top third of oven.
Butter muffin tins; set aside.
Place egg whites and 1 1/2  cups (240g) sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk to medium peaks; set aside.
Sift flours in a bowl and set aside.
Place egg yolks, remaining 3/4 cup (140 g) sugar, zest, vanilla, almond oil and salt in a clean bowl of an electric mixer fitted with the whisk attachment. Whisk until pale and thickened.  Remove from mixer.  Stir in a third of the meringue to lighten the mixer.  Fold in remaining meringue.  Add flour mixture; mixing gently to combine.  Mix about 1/2  cup batter with melted butter in a small bowl to make a paste.  Fold paste into the remaining batter.  Divide batter among muffin cups, filling about 3/4 full and bake 4 minutes.  Rotate tins top to bottom and back to front, and bake another 4 minutes or until a skewer inserted into the center comes out clean.

  Salted Caramel buttercream:
Place milk, cream, vanilla and salt in a large saucepan, and scald; set aside.
Meanwhile, bring brown sugar, maple syrup, and 1/4  cup water to a boil in another large saucepan.  Cook, stirring constantly, until caramel starts to smoke at the edges.  Carefully add the milk mixture to stop the caramel from burning and return to a boil. Cook 45 seconds.  Remove from heat.  Stir in baking soda and let stand at room temperature for 2 hours.
Place butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment.  Beat until light and fluffy.  Add caramel milk and extract, and beat until smooth and homogeneous.  Place in airtight containers.  Reserve in refrigerator until ready to use.  Beat before using in electric mixer, or using a small offset spatula for small batches.
   To assemble, cut a 1-inch deep piece from the top of each cupcake (do not discard), using a paring knife.  Fill each hole with 1 to 2 teaspoons of the roasted pear filling, and replace cutout pieces.  Frost the tops of each cupcakes, using an offset spatula or butter knife.