Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/5197/
Banana Cupcakes
Yield: 1-1/2 dozen
Ingredients
|
Cupcakes: |
| 1/2 |
cup |
shortening
|
|
|
| 1-1/2 |
cups |
sugar
|
|
|
| 2 |
|
eggs
|
|
|
| 1 |
teaspoon |
vanilla extract
|
|
|
| 1 |
cup |
mashed, ripe bnanas (about 2 medium)
|
|
|
| 1/4 |
cup |
buttermilk
|
|
|
| 2 |
cups |
all-purpose flour
|
|
|
| 1 |
teaspoon |
baking powder
|
|
|
| 3/4 |
teaspoon |
baking soda
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
|
Frosting: |
| 1/2 |
cup |
butter or margarine, softened
|
|
|
| 2-1/2 |
cups |
confectioners sugar
|
|
|
| 3-4 |
tablespoons |
milk
|
|
|
Directions:
For Cupcakes:
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 muffing cups two-thirds full. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.
For Frosting:
In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.
Please note that some ingredients and brands may not be available in every store.
Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/5197/