sketch of Bob above the Banana Cupcake recipe.

BANANA CUPCAKE (Sue’s)

1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 t. vanilla extract
1 c. mashed ripe bananas (about 2 medium)
2 c. all purpose flour
1 t. baking powder
3/4 t. baking soda
1/2 t. salt
1/4 c. buttermilk

In a large bowl, cream shortening and sugar til light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine dry ingredients and add to banana mixture alternately with milk, beating well after each addition. Fill 18 paper-lined muffin cups 2/3 full. Bake 350° for 15-20 minutes or til a toothpick inserted in the center comes out clean. Cool on wire racks.


BANANA CUPCAKE FROSTING

1/2 c. butter, softened
2 1/2 c. confectioners sugar
3-4 T. milk
colored sprinkles (optional)

In a small bowl, cream butter and confectioners sugar til light and fluffy. Add enough milk to achieve a desired spreading consistency. Frost cupcakes and garnish with sprinkles if desired.

Banana Cupcake recipe is published in our March, 2011 Menu Minder, Issue #329.