Preheat your oven to 120°C (250°F).

In a medium bowl, whisk together the corn oil and milk until they are completely combined and slightly thickened (emulsified).

Sift the low-gluten flour and red yeast rice powder directly into the oil-milk mixture. Whisk gently until just combined and no dry streaks of flour remain.

Add the 3 egg yolks to the bowl. Whisk until you have a smooth, thick, and vibrantly red batter. Set aside.

In a separate, completely clean and dry bowl, combine the 3 egg whites, lemon juice (or vinegar), and 35g of granulated sugar.

Using an electric mixer, beat until the meringue forms soft peaks - when you lift the whisk, the peak should gently curve over.

Add about one-third of the whipped egg whites to the red batter. Using a flexible spatula, gently fold them in to lighten the mixture. Pour this lightened batter back into the bowl with the remaining meringue.

Gently and quickly fold the batter until the meringue is fully incorporated and no white streaks remain. Be careful not to overmix and deflate the air.

Divide the batter evenly among the prepared cupcake liners, filling each one about two-thirds full. Gently tap the pan on the counter to settle the batter.

Bake on the middle rack: First at 120°C (250°F) for 30 minutes, then without opening the door, increase the temperature to 145°C (293°F) and bake for another 22-25 minutes. The cupcakes are done when they spring back lightly to the touch and a toothpick inserted into the cake (not the future jam center) comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

For the Cream: Ensure your whipping cream, bowl, and beaters are very cold. Pour the cream and the 10g of sugar into the chilled bowl. Whip on medium-high speed until the cream holds very stiff peaks. Be careful not to over-whip into butter. Transfer to a piping bag fitted with your favorite star tip and refrigerate.

For the Filling: If your strawberry jam is very loose, you can chill it for 15-20 minutes to thicken slightly.

Once the cupcakes have cooled, use a chopstick to carefully poke a small hole in the center of each cupcake. Go about two-thirds of the way down—do not cut through the bottom.

Fill each hole with about 1-1.5 teaspoons of the chilled strawberry jam.

Pipe a generous swirl of the whipped cream on top of each cupcake.

Place a fresh strawberry on top of the cream on each cupcake. For a festive finish, dust lightly with powdered sugar just before serving.