Mix the egg yolks and sugar, then add the vegetable oil, milk, and sifted cake flour. Set aside.

Beat the egg whites and sugar in three additions until medium peaks form.

Gently fold the meringue into the egg yolk mixture until combined.

Pour the batter into paper cups, filling them about 80% full. Bake in a preheated oven at 340°F (170°C) for about 20 minutes, then let cool.

Heat the instant tapioca pearls and drain the syrup, separating the pearls.

Whip the cream to soft peaks, then mix in the tapioca syrup. Drizzle over the cupcakes and top with pearls to finish.

The 'Bubble Milk Tea Chiffon Cupcakes' are ready to enjoy! Remember to use a wide straw (smile).

The whipped cream topping with brown sugar aroma is irresistible!

The shiny pearls and rich milk cream topping are so appealing to kids! Use a spoon to dig in—the whipped cream and cake blend together for a very moist treat! It's light and fluffy, melting in your mouth with a burst of brown sugar flavor and chewy pearls. Even I love it (smile).