The eggs in a recipe

by Carolanne
(Canada)

Hi! My question is: What is the difference between using 2 eggs instead 4 eggs in a cupcake recipes? I have seen 2 similar lemon cupcakes= recipe, one using 2 eggs and the other one using 4 eggs. What will be the difference? A denser cake? Thank you!!

Hi Carolanne,
Eggs are an emulsifier and help to produce a smooth batter. The heat of the oven coagulates the eggs. So the eggs help to give the cake structure. The egg yolks also contain fat so they act as a shortening.
Eggs add color, improve the texture of the cakes, increase volume (beaten egg whites), give structure to the cake and add flavor and nutrition.

Most likely the recipe that has the two eggs has more shortening to compensate for less eggs. Can you try them both and do a taste test?