Egg white and egg yolk separated, first whip the egg white, add a few drops of white vinegar in the basin, granulated sugar added in three times, whip the meringue until the meringue is about 8 distributions.
Egg yolks add add milk, oil and salt and mix well. Pour the sifted flour directly into the egg yolk batter and mix until there is no powder.
Add one-third of the egg whites to the yolk mixture and mix until smooth, then add the rest of the egg whites and mix well.
Pour the batter into the paper cups and shake a few times to remove any air bubbles
Place the baking sheet in the middle of a preheated 150-degree oven on top and bottom heat for about 25 minutes.
After the cupcakes come out of the oven, invert them onto a cooling rack, and when they are cool enough to handle, whip the light cream, add the sugar, and whip it until it resembles a flower, put the cream into a piping bag, and use your favorite piping nozzle to make a shape.
Make meringue: add sugar in three parts and whip the meringue to about 8 points, as shown in the picture. This time the meringue is not very good, the gloss is not enough, the sugar part is not melted, the new sugar particles are a little thick.