Marshmallow Cupcakes

Makes 12 large cupcakes

Ingredients
120g plain flour
140g caster sugar
1.5tsp baking powder
pinch of salt
45g unsalted butter, at room temperature
120ml milk
1 egg
1/4 tsp vanilla extract
12 medium pink marshmallows
200g mini marshmallows
1 quantity of vanilla frosting (see recipe)

Instructions
1. Preheat oven to 170c. Put the flour, sugar, baking powder, salt and butter in a freestanding mixer with paddle attachment, and beat on slow until a sandy consistency and everything is combined. Gradually pour in half the milk and beat until just incorporated.
2. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour in to the flour mixture. Continue beating until just incorporated, scrape down the edges, then mix for a couple more minutes until smooth (don't overmix).
3. Spoon in to the paper cases until two-thirds full and bake for 20-25 minutes. Leave to cool slightly in the tray before turning out onto a cooling rack.
4. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cold, hollow out a small section in the centre of each and fill with a dollop of marshmallow. Leave to cool. 
5. Stir the remaining mini marshmallows in to the frosting until dispersed then spoon on to the cupcakes. 

Taken from the Hummingbird Bakery Cookbook