Blue Velvet Cake/Cupcakes with Marshmallow Frosting

By Texaschef11

Ingredients

• Cake
• 1 1
• box Betty Crocker® SuperMoist® white cake mix
• 1 1/4 1 1/4
• cups buttermilk
• 1/3 1/3
• cup vegetable oil
• 3 3
• eggs
• 1 1
• tablespoon unsweetened baking cocoa
• 2 2
• teaspoons royal blue paste food color
• 1 1
• toothpickful violet paste food color
• Frosting
• 1 1
• jar (7 oz) marshmallow creme
• 1 1
• cup butter or margarine, softened
• 2 1/2 2 1/2
• cups powdered sugar
• 1/8 1/8
• teaspoon salt

Preparation

Step 1

1 Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
2 In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
3 Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
4 Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
5 If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.