First prepare all the ingredients for the dough. Separate the yolks from the whites, the whites put in the refrigerator.

Whisk the egg yolks with the sugar white.

First add oil and mix well, then milk and mix again (you can use a mixer). Sift the flour into the batter and gently but thoroughly mix with a spatula.

Preheat the oven to 170°. Place the paper molds in bakeware. Remove whites from refrigerator.

Whip the egg whites with sugar until stable peaks strong.

1/3 protein mass, stir well with a dough whisk.

Then fold in the remainder gently with a spatula movements from the top down, so as not to disturb the air test structure.

Drop the dough in molds and put in the oven for 20-25 minutes.

Cupcakes rise and slightly browned. Then you should take them out of the oven and leave to cool. The tops will fall slightly. As it should be. At this time, let's cream.

Mix well all the dry ingredients for the cream in a bowl. Add a third of milk and mix thoroughly. Add the remaining milk and mix again. Put the yolks and give everything a good stir. Strain the mixture into a saucepan (I use thick-walled bucket), add the oil and put on medium heat. Slowly stir so it doesn't stick. When the cream starts to thicken stir more vigorously to prevent the lumps. Bring cream almost to a simmer, add vanilla and cool. When the cream is completely cool, whip the chilled cream with the sugar until stable peaks. In parts with a whisk stir the cream into the cream (I do this with a fork). Fill a pastry bag or syringe with a straight nozzle with cream and put cupcakes with cream just piercing the top and slightly buried head. Cream they absorb well.

Top cake can be sprinkled with powdered sugar and put strawberries or simply to decorate pastry topping.

In the context of. You can see how much cream inside.