How to make cupcakes
Heat 60g of milk and 60g of salad oil separately on low heat to 60 degrees, and mix the milk and salad oil, stir well to emulsify.
Add egg yolks and baking powder and mix thoroughly until smooth.
Add 100g of granulated sugar to 240g of egg white and beat in batches until curved.
And take some of the egg white and egg yolk batter mix, toss to combine, then pour the egg white back in and toss to combine
Preheat the oven to 160 degrees, squeeze 2/3 of the carton into the oven for 25min.
Bring 400g of milk to a boil and whisk together 80g of egg yolks and 32g of granulated sugar, then pour the milk into the egg yolk mixture, stir well and return to the saucepan.
Combine 200g of light cream and 40g of granulated sugar and whip.
Combine the Castellet sauce with the Chantilly cream, squeeze it into the cake and you’re done!