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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Go bananas with baking…especially when you have a bunch to use up. Ripe bananas are the secret to these down-home cupcakes. They look, smell and taste the best! Ingredients:
1/2 cup shortening |
1 1/2 cups sugar |
2 eggs |
1 cup mashed ripe banana (about 2 medium) |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup buttermilk |
2 cups confectioners' sugar |
1/3 cup butter, softened |
3 tablespoons mashed ripe bananas |
1 tablespoon lemon juice |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes.
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