Banana Cupcakes II
The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it.
1/2 cup shortening
1 1/2 cups granulated (white) sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, room temperature
2 1/2 cups confectioners' (powdered) sugar
3 tablespoons milk
Preheat oven to 350°F (177°C). Prepare the muffin pans by placing 18 baking cups in the cavities.
In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
Bake for 15 to 20 minutes or until a toothpick comes out clean. Remove to cooling racks to cool completely.
In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.
Preparation Time: 20 minutes
Bake Time: 20 minutes
1 serving (1 each) equals 297 calories, 11 g fat (5 g saturated fat), 38 mg cholesterol, 204 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.