Cupcake Basics: White Cupcakes
From the research I’ve done, I seen that pretty much every white cake is almond flavored. This recipe is no different. This, in my opinion, is the perfect white cake for any occasion. It is light and fluffy and pairs well with any berry or citrus flavored filling. If you don’t wish for an almond flavored cake you can simply substitute a clear vanilla extract in place of the almond. Your flavor will not be as complex as the original, but you will still have an excellent cake.The only published recipe I have with this cake has it paired with a white chocolate buttercream. This cake would pair excellently with pretty much any buttercream though as long as it complements the filling. You could use a lemon cream cheese icing too if you want a lemon/almond flavor combo.
This cake is actually white. Since you don’t use egg yolks there is nothing in the batter to discolor it, so it actually stays white. These cupcakes would be perfect for a wedding reception or shower since the color is actually very pure. The only brown will be on the top and comes from baking. If you were especially worried about that you could try covering the tops with parchment paper prior to baking. This could help to keep them whiter.Housewife’s Whimsy recipes that use this cupcake base:Raspberry Almond Cupcake[amd-yrecipe-recipe:67]
Source: Adapted from: Sweet! – Editors of Food Network Magazine