There are certain foods that we identify specifically by color. Green beans, brown rice, purple grapes - just to name just a few. In the baking world, there are some cakes that are identified by their color as well. White cake, yellow cake, red velvet cake - you get the idea. Even though we identify each cake by its color - they each have their own distinctive qualities.
It's almost universally accepted knowledge that a yellow cake is a rich, buttery cake with vanilla flavor. A white cake is generally lighter with a more tender texture than a yellow cake and can be either vanilla or almond flavored. A red velvet cake is always a moist yellow cake with a hint of cocoa and a whole lot of red food coloring to give it its signature red color.
Traditionally a white cake is made with egg whites instead of whole eggs in order to maintain the pure white color of the cake. I am calling these cupcakes White(ish) because they're somewhat of a white and yellow cake fusion. Whole eggs used in a fluffier and more tender white cake batter. These cupcakes really are the best of both cake worlds.
Cool on wire racks.
Frost as desired.
I generally stick with white frostings on white cupcakes but you could certainly switch things up and top these tasty treats with any sort of creamy frosting that you love. Experiment with a swirl of rich, dark chocolate buttercream or a raspberry buttercream. I chose a whipped cream cheese frosting for my cupcakes just because it's my favorite.
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