Strawberry Cream Cupcake

First, put water and corn oil into a clean bowl.

Whisk with a manual egg beater until emulsified.

Sift in the low-gluten flour and stir evenly in a 'Z' shape using a hand whisk.

Add the egg yolk and stir evenly in a 'Z' shape.

Add a few drops of white vinegar to the egg whites and beat with an electric mixer. During beating, add the granulated sugar in three portions and beat until soft peaks form.

Take one-third of the egg white mixture and fold it into the egg yolk mixture until evenly combined.

Then mix with the remaining two-thirds of the egg whites and fold evenly.

Place paper cups in the Yangchen 9 Lianmai fen mold, and fill the paper cups with the prepared cake batter using a piping bag until they are 80% full.

Tap the mold a few times to shake out the air bubbles.

Preheat the oven to 150 degrees with both top and bottom heat for 10 minutes, then put it in and bake for about 25 minutes.

After baking, take the cake out of the mold and let it cool for later use.

Whip the heavy cream with powdered sugar and strawberry powder.

Finished product image