Fresh milk strawberry cake

Overview

There was some cream left over from making a birthday cake for my baby. So I decided to make some delicious cupcakes, deng~deng~deng~

Crack the eggs into the basin
Stir evenly and add 50g honey and 40g white sugar
Use an electric whisk to stir until the foam is fine and clear lines are drawn and are not easy to disappear
Pour milk and corn oil into a bowl,
Pour in a little egg batter and use a spatula to stir evenly from right to left
Pour the thin egg batter back into the egg batter. Use a spatula to stir evenly
Sift in the low-gluten flour, use a spatula to stir from right to left, and stir evenly until there is no dry flour
Pour the egg batter into the paper cup until it is eighty-full. Preheat the oven, put the cake cup into the middle and lower rack of the oven, 180 degrees, 20 minutes
Pour the light cream and granulated sugar into a basin and beat with ice cubes (the amount of cream can be adjusted appropriately, the ratio of light cream to granulated sugar is about 10:1)
Put the whipped cream into a piping bag and decorate it on the cake. Decorate it with strawberries and colorful pin candies too!