Fermented Milk Cupcakes: Light, Fluffy & Slightly Tangy Treats

If you’ve ever wanted a cupcake that’s moist, fluffy, and with a subtle tangy twist, you’re going to love these fermented milk cupcakes. Using mageu and amasi (or buttermilk), these little cakes are a perfect balance of sweet and lightly sour — a flavor combo that will make everyone ask for seconds.

Why Fermented Milk?

Fermented milk like mageu or amasi isn’t just delicious — it also makes your cupcakes incredibly soft. The natural acidity reacts with the baking powder, giving your cupcakes a lovely rise and delicate texture. Plus, it adds a hint of tang that pairs beautifully with a chocolate drizzle.

What is Mageu?

Mageu is a traditional South African fermented maize drink. It’s made from maize meal (cornmeal), water, and sometimes sugar, which is left to naturally ferment. The result is a slightly tangy, mildly sweet, and smooth beverage with a custard-like texture.

Traditionally, mageu is enjoyed as a refreshing drink, often served cold, and is popular as a nutritious, energy-boosting beverage. Because it is fermented, mageu contains beneficial probiotics that can aid digestion and support gut health.

In baking, mageu can replace milk or buttermilk, adding moisture, tenderness, and a subtle tangy flavor to cakes, pancakes, and muffins — just like in these Fermented Milk Cupcakes.

Fun fact: Mageu is sometimes also flavored with ginger, fruits, or malt to create different variations, making it a versatile ingredient both for drinking and cooking.

What is Amasi?

Amasi is a traditional Southern African fermented milk product, similar in texture and taste to buttermilk or yogurt. It is made by allowing cow’s milk to ferment naturally, creating a thick, creamy consistency with a mildly tangy flavor.

Amasi is often enjoyed on its own as a drink, served with porridge, or used in baking and cooking to add moisture and a subtle tang. The natural fermentation also introduces probiotics, which support gut health and digestion.

In recipes like Fermented Milk Cupcakes, amasi helps to create a light, fluffy texture while adding a pleasant, slightly sour note that balances the sweetness of baked goods.

Fun fact: Amasi can be used as a substitute for milk, cream, or yogurt in many dishes, making it a versatile ingredient in both traditional and modern cooking.

Ingredients:

• ½ cup vegetable oil
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla essence
• 2 eggs
• 1 cup original-flavor mageu (or buttermilk)
• 1 cup amasi (or buttermilk)
• 2 ½ cups wholewheat cake flour
• 3 teaspoons baking powder
• ½ teaspoon salt

Method:

1. Preheat oven to 180°C (350°F).
2. In a large mixing bowl, combine the vegetable oil and sugar until smooth.
3. Add the eggs, vanilla essence, mageu, and amasi. Mix well.
4. Sift in the wholewheat cake flour, baking powder, and salt. Mix until fully combined but don’t overmix.
5. Using an ice cream scoop, portion the batter into cupcake liners (about ¾ full).
6. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool slightly before serving

Chocolate Icing Drizzle

Ingredients:

½ tablespoon full cream milk

1 ½ tablespoons icing (powdered) sugar

1 tablespoon cocoa powder

Method:

1. Mix all ingredients in a small bowl until smooth.
2. Drizzle over cooled cupcakes.

Tips & Serving Suggestions

• These cupcakes pair wonderfully with a cup of tea or coffee for a midday treat.
• For extra indulgence, top with chopped nuts or a few chocolate chips before baking.
• Store leftovers in an airtight container at room temperature for up to 3 days.

hy You’ll Love Them:

• Fluffy, soft texture thanks to fermented milk
• Slightly tangy flavor that balances the sweetness
• Wholewheat flour adds a healthier twist without compromising taste
• Quick and easy — perfect for baking with kids

These cupcakes are a great way to bring a touch of traditional African flavors like mageu and amasi into your everyday baking. Give them a try — they might just become your new favorite!

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