Ingredients
1/2 cup shortening1-1/2 cups sugar2 eggs1 cup mashed ripe bananas (about 2 medium)1 teaspoon vanilla extract2 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup buttermilkLEMON BUTTER FROSTING:2 cups confectioners’ sugar1/3 cup butter, softened3 tablespoons mashed ripe banana1 tablespoon lemon juice
Preparation
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.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes.
