Creating the perfect Amajoya cupcake
I love making cupcakes, I find them to be absolutely delicious and so easy to make! Today we creating the perfect Amajoya cupcake and I can’t wait to share them with you! Amajoya is local South African brand of candies and toffees and they are bringing the joy to us daily. These toffees come in a variety of flavours such as original, mint èclair and milk èclair to name a few. I created a fluffy vanilla cupcake so that the filling could be the centre of the flavour burst. For this recipe I combined peanut butter and c rushed a few different toffee’s to create a multi-texture and multi-flavour cupcake. Making this Amajoya cupcake was such a delight and if you are able to get your hands on this brand of candy and toffees…. run don’t walk!
Bon Apetit,
Zorah
How to store the Amajoya Cupcakes
If you are not going to be enjoying your cupcakes immediately, I wold suggest you do not frost them yet. If you do, they will become soggy and won’t last as long. Instead, place them in an airtight container, outside of the fridge for up to 3 days and frost them when you need. Longer than that, they can last up to 5 days in the fridge. Thereafter, they will get hard and won’t be as delicious.
Can I do any substitutes?
This recipe uses a plain vanilla cupcake base, which I think works perfectly with a vanilla buttercream. This allows the filling to stand out. I used peanut butter and different Amajoya toffee flavours to achieve this. You can substitute the peanut butter for Biscoff or Nutella if you wish. The same ratio will work, you are simply just changing the base. If you have any questions pleased do leave me a comment below:)
Creating The Perfect Amajoya Cupcake
Course: DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes18
minutesThese delicious Amajoya cupcakes are here to stay! They are vanilla flavoured and have a gorgeous peanut butter and Amajoya toffee filling!
Ingredients
3 tbsp. salted butter
1/4 cup plus 2 tbsp. granulated sugar
1 large egg white
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup all purpose flour
1/2 tsp. baking powder
1/4 cup milk
- Vanilla Buttercream
1/3 cup salted butter, softened
1 cup plus 2 tbsp. icing sugar
1-2 tbsp. milk
1/2 tsp. vanilla etxract
Directions
- Preheat oven to 185C, and line a muffin tray tin with 6 cupcake holders.
- In a stand mixer using a creaming attachment, cream together the butter and sugar until light and fluffy. The mixture should be a pale yellow colour.
- Then add in the egg white and vanilla extract and almond extract and cream again until all combined.
- Add in the dry ingredients and mix and finally add in the milk.
- Make sure to scrape down the sides of the bowl between each addition.
- Fill the cupcake liner to 3/4 full and bake for 18-20 minutes.
- Allow to cool before adding the buttercream.
- Buttercream
- In a stand mixer using your creaming tool once again, combine all the ingredients save for the milk and mix until well combined. Scrape down the sides often.
- Lastly, add in the milk and when you’re ready, pipe the buttercream on top of the cupcake and enjoy!
