1. Separate egg yolk and egg white.
2. Put the sugar, corn oil, and milk into a bowl, and use a manual whisk until it is evenly mixed and the sugar is melted.
3. Pour the low powder through a sieve twice into the basin and stir until uniform.
4. Add egg yolks in portions and stir.
5. Mix into egg yolk batter.
6. Add a few drops of lemon juice to the egg whites.
7. After beating to thick foam, add 60 grams of sugar in three times.
8. Beat until wet foaming (see picture, there is a small hook when pulling up the egg beater)
9. Take 1/3 of the egg white and add it to the egg yolk batter.
10. After mixing well, pour it back into the egg whites and quickly cut and mix evenly.
11. Put the batter into a piping bag and squeeze it into a paper cup.
12. Put it into a paper cup about 8 minutes full.
13. Put it in a preheated 180℃ oven, middle level, up and down, 20 minutes.
14. Take out and let cool for later use.
15. Take out the decorative cream, shake it, and pour it into a water-free and oil-free container, add white sugar, and beat at medium speed until it reaches 8-9%.
16. Break the decorated biscuit into two short pieces of the same length and insert them into the top of the cupcake to serve as rabbit ears.
17. Spread the whipped cream over the cake and decorate the biscuits, and try to make the surface smooth and flat.
18. Put the cream in a piping bag and squeeze out the rabbit’s nose and teeth.
19. Cut the cherries into a heart shape and place under the eyes to make a rabbit's nose.
20. The chocolate beans serve as the eyes of the rabbit, and the long ears made of pink cream are squeezed into the rabbit; the chocolate sauce is dotted on the nose, and the cute Mr. Rabbit is born.
