1. Stir the oil and milk with 18 grams of fine sugar until the sugar melts; separate the egg yolk from the white, and put the egg yolk in the milk and stir evenly
2. Add the sieved low powder and stir until there are no particles
3. Add the egg whites to the fine sugar three times and beat with an electric whisk until dry foaming
4. Take 1/3 of the egg whites into the egg yolk paste and mix well; then pour the egg yolk paste into the remaining egg whites and mix gently
5. Put the batter into a disposable piping bag and squeeze it into a hard small paper cup 7 minutes full, put it in the middle of the preheated oven, heat up and down 160 degrees, bake for about 30 minutes
6. Whip the whipped cream with powdered sugar to 70%, with lines appearing and not flowing
7. Put it into a disposable piping bag with a piping nozzle, and then squeeze out the pattern on the cool cupcake
8. Then decorate with fruit and bead candy
9. Finished picture
10. Finished picture
11. Finished picture
12. Finished picture
