I made the cupcake version of this white cake. It’s a fairly straightforward white cake recipe, with whipped egg whites folded in, resulting in a light crumb. I really want to dig into Baked Explorations, yet I find myself continuing to cook out of Baked, the first cookbook from the same authors. My primary motivation was that I wanted to make a white cupcake with white frosting so I could use these cute halloween cupcake wrappers. They’re completely delicious. Everyone at work went nuts over these, and several people said they were the best cupcakes I’ve made.
The frosting is interesting. It’s a buttercream, but the base is cooked flour, cream, sugar and milk. And there’s some white chocolate in there as well. The frosting isn’t really pure white, but close enough.
- The Whiteout Cake (Baked: New Frontiers in Baking, p. 55)