Cake with marshmallow creme frosting

Ingredients

• makes 24 mini cupcakes
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 3 cups sifted self-rising flour
• 1 cup milk
• 1 teaspoon vanilla extract
• Marshmallow Creme Frosting
• Makes about 2 1/2 cups
• 1/2 cup butter, softened
• 1 (7 oz) jar marshmallow creme
• 2 3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

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Preparation

• Makes 24 mini cupcakes:
  Preheat oven to 350 degrees. Place mini cupcake liners in cupcake tin. (This recipe will also make three 9-inch cake layers)
• Using an electric mixer, beat butter until fluffy. Add sugar and continue to beat well for 6 to 8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and milk, alternately, to butter mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among cupcake liners.
• Bake mini cupcakes for 14 minutes. (If you are baking three cake layers bake for 25 to 30 minutes, or until done).
  Cool in pans for 5 to 10 minutes and then place on cooling rack. Cool completely and ice with Marshmallow Creme Frosting.
• Marshmallow Creme Frosting:
  In a medium bowl, combine butter and marshmallow creme. Beat at medium speed with an electric mixter until smooth.Gradually beat in confectioners' sugar. Beat in vanilla and milk until spreadable consistency is reached.

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