Light and Fluffy Hokkaido Chiffon Cupcakes

INGREDIENTS

For the Cupcakes:

large eggs, whites separated from yolks, room temperature

45 g

granulated sugar, divided into 20 grams and 25 grams

35 milliliters

canola oil

60 milliliters

milk

70 g

cake flour, sifted

For the Whipped Cream:

240 milliliters

heavy cream, chilled

25 g

granulated sugar

1 1/4 milliliters

vanilla extract

For the Assembly:

Confectioner's sugar for dusting