White cupcake

I have been trying and trying to make white cupcake yet failed miserably, which mean I have tried to make cupcakes that stays white even after it has been the oven, and so the cases retain its colour. Not until I found a perfect recipe for it from Crazy about Cupcake by Krystina Castella
book. The book has good amount of recipe and very easy to understand, its only downside is just the lack of big pictures of cupcakes, which I would appreciate greatly *grin*.

So I made perfectly white cupcakes and still able to show of the colours of the cases, and they were really nice, puffy and light. I found out the key to it is to separate the eggs, whisk the egg white untill its firm and then fold them into the almost done batter.

Here are some pictures of them:





You can see how the blue case stay blue..o and as for the toping it was creme fraiche topped with raspberry conserve. It was delish!!

Here is what the mess looked like