Blueberry Marshmallow Cupcakes

I think I dreamt about these last night, during the tossing and turning, added to the toddler kicking me after howling to get in our bed early morning *yawn*. To keep her entertained today we baked – together. She always loves to get involved where blueberries are concerned. I’m suprised she hasnt turned into a blueberry, the rate she gets through them. Im also suprised there were some left in the fridge to do this bake. What a suprising day! Wish I could call these muffins, but im afraid that would be baking fraud. The rise and texture isnt in keeping with a muffin although you rarely seen fruit in a cupcake. But im not going to commit a crime and call this a muffin, maybe a muffin recipe to follow in the coming weeks. To bake this yummyness, follow the steps below..

Blueberry & Marshmallow Cupcakes

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You will need;

A large mixing bowl.
A wooden spoon.
Weighing scales.
A toddler – optional.
12 deep muffin cases.
12 hole baking tray.
250g of salted butter.
250g of caster sugar.
220g of self raising flour.
1 tbsp of pure vanilla extract.
4 tbsp of milk.
blueberries – preferably fresh, but frozen would be fine id imagine – amount optional
mini marshmallows – amount optional
a few pinches of dark brown sugar

To start preheat your oven to gas mark 4/180 celcius. In your mixing bowl cream your butter until smooth, then beat in the sugar until fluffy and fully incorporated. Mind toddler fingers (!), if using, they like to dip and lick already. For the next stage I like to add 1 egg and 1/4 of the flour together and incorporate in batches, repeat until youve added all your eggs. After measure out your milk and vanilla and gently fold into the mixture. Add the desired amount of blueberries and marshmallow and set bowl to the side. Be quick here, if using optional toddler, they will take handfuls when your back is turned. Place each muffin case in the allocated slot for baking. Fill each one 3/4s full, allow a little space for a rise. WARNING – dont be a spoil sport, allow the toddler to get its head in the bowl and clean it for you! My daughter told me off for using all the mixture in all the cases and demanded some was put back into the bowl. Beggar! Sprinkle each cake with a pinch or 2 of dark brown sugar for a nice crunchy top and golden colour. Throw in the oven for between 30-40 minutes until risen and golden, or until cake tester comes out clean. Leave to cool for 15 minutes or so and enjoy with a nice cup of tea, I like earl grey with blueberry, lovely!

Hope youve enjoyed todays bake, I know we have. Try it, its beautiful. So beautiful infact they probably wont last very long at all, even in a household of 2 or 3. I might even suggest doubling the measurements for a household of over 4, they deserve it! Please feel free to follow, comment and share on..

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3 comments

  1. I’d eat one for breakfast anyday 😉 they were yum. Anything with marshmallow, I’m a fan. Can feel a marshmallow bake brewing.. My shopping list for next week is growing by the second over here!

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