When it comes to baking cupcakes, the typical approach is to add whole eggs rather than splitting them. Whole eggs provide structure, moisture, and richness to the cupcakes. However, there are some instances where a recipe may call for separating the eggs and adding them separately.
Here are a few scenarios where you might consider separating eggs for cupcakes:
Angel Food or Sponge Cakes: These types of cakes often require the separation of eggs. The egg whites are beaten separately to create volume and lightness, while the yolks are added separately for moisture and flavor.
Light and Airy Texture: If you're aiming for an exceptionally light and airy cupcake texture, you might consider separating the eggs. The egg whites can be whipped to stiff peaks and folded into the batter, while the yolks are incorporated separately. This technique can result in a more delicate crumb.
However, for most standard cupcake recipes, you can add whole eggs. The eggs help provide structure, moisture, and richness to the batter. They also act as a binding agent and contribute to the overall texture of the cupcakes.
To ensure even distribution of the eggs in your cupcake batter, it's a good practice to lightly beat the eggs in a separate bowl before adding them to the mixture. This allows the eggs to combine more easily and prevents any potential streaks of egg white or yolk in the baked cupcakes.
In summary, while there are specific instances where separating eggs is necessary or desired for certain cupcake recipes, for most standard cupcake recipes, using whole eggs is the common approach.