1. Put soybean oil, milk and 30 grams of caster sugar into the egg yolk bowl and stir until the caster sugar melts.
2. Sift low-gluten flour and cornstarch, add egg yolk paste, and mix well.
3. Put 30 grams of fine sugar into the egg white, and use an electric whisk to beat the egg white until it is wet and foamy.
4. Add one-third of the whipped meringue into the batter and stir evenly.
5. Add the well-mixed batter to the remaining meringue and mix well.
6. Prepare a 12-piece cake mold without sticking and put a paper cup, squeeze the batter into the paper cup until it is 7 minutes full, shake the mold once to shake away the bubbles.
7. Put it in the preheated oven, adjust the temperature of the upper and lower tubes to 150 degrees and bake for 30 minutes.
8. Add 20 grams of fine sugar to the vegetable cream and beat it with an electric whisk until the cream lines are clear.
9. Add 2 drops of pink use coloring and stir evenly with a spatula.
10. Take out the baked cupcakes, put the whipped cream into the piping bag, and squeeze the shapes onto the surface of the cupcakes one by one.
11. Decorate with dried roses or silver beads and you are done.
