1. Chanty cream needs to be made in advance, soak the gelatine slices in cold water to soften, and add 100ml of whipped cream to the bubbling.
2. Put the white chocolate into the whipped cream and stir evenly, add the soaked gelatin slices and stir well, add the remaining 100 ml of whipped cream, and after stirring, cover the surface with plastic wrap and refrigerate overnight.
3. Cupcakes: Put milk and vegetable oil into the container.
4. Beat well to emulsify.
5. Sift in low powder and stir until smooth.
6. Add the egg yolk and stir well.
7. The egg whites are added to the white sugar in 3 times and beat to a sharp hook.
8. Take one-third of the egg white and put it in the egg yolk paste and mix well.
9. Pour all the egg yolk paste into the egg whites and stir evenly.
10. Put a paper cup into the 12-piece mold and squeeze the batter into it.
11. Bake in the oven at 130 degrees for 50-55 minutes.
12. The surface should be fully colored and let it cool naturally.
13. Take out the pre-refrigerated cream, divide it into 2 parts, and add pink coloring or toner to one part to beat. Wrap the two colors of cream with plastic wrap, put it into a piping bag with a piping mouth, and squeeze it on the cake.
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