1. Prepare ingredients.
2. Separate the egg white and yolk.
3. Add fine sand sugar to the egg yolk, use an electric whisk at low speed, and beat until the sugar melts.
4. Add the milk and salad oil three times and mix well.
5. Sift in the cocoa powder and flour.
6. Flip gently with a rubber knife and mix well.
7. Preheat the oven at 180 degrees for 10 minutes.
8. Beat the egg whites.
9. Put 1/3 of the egg whites into the batter, use a rubber spatula to gently stir the egg whites and the batter evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming).
10. Continue to put 1/3 of the egg whites into the batter and mix well.
11. Put the remaining 1/3 of the egg whites into the batter and mix well.
12. Pour the batter into a paper cup mold, then put it in the oven, and bake at 180 degrees for 25 minutes.
13. Whip the whipped cream with fine sugar and cocoa powder until the flowers are decorated.
14. Put the cream in the piping bag, squeeze the cream onto the cupcakes with the star-shaped piping mouth, and just add a little decorative sugar.
