Preheat oven to 325F. Grab the bowl and whisk you're going to use to whip your cream and chill them in the fridge.
Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whisk 3 egg yolks and 20 grams sugar until significantly lighter in colour (about 8 minutes on med-high speed).
Add 35 ml canola oil and 60 ml milk and continue whisking until thoroughly incorporated.
Switch to low speed and add 70 grams cake flour. Whisk until just combined. Set aside.
In a separate bowl using a different whisk, beat 3 egg whites until foamy. Gradually add 25 grams sugar until you reach stiff peaks.
Fold your egg whites into your egg yolks until just combined. Be careful not to overdo it so as not to deflate your egg whites.
Transfer your batter into cupcake cups until they are 3/4 full and place on baking sheet. Bake for 20 minutes or until the tops start to crack and turn matte. A toothpick inserted in some of the cupcakes should come out clean or with minimal dry crumbs.Set on a wire rack to cool completely (see notes).
For the Whipped Cream:
Get your chilled bowl and whisk from the fridge and whisk all your ingredients until you reach stiff peaks.
For the Assembly:
Ensure your cupcakes have cooled down completely before filling them with whipped cream.
Transfer your cream into a piping bag fitted with your preferred tip. Insert tip in the middle of cupcake and gently press to fill the cakes (you will feel the cakes getting puffy).
Stop the minute you start to see the filling show on top. Dust with confectioner's sugar.
The cupcakes are going to be super fluffy freshly baked then will deflate slightly as they cool down. This is normal.
This recipe yields 9-13 cupcakes depending on the size of cupcake cups you use.
See post for more baking tips and watch video for step-by-step instructions.