Ingredients
1/2 cup shortening1-1/2 cups sugar2 large eggs1 teaspoon vanilla extract1 cup mashed ripe bananas (about 2 medium)2 cups all-purpose flour1 teaspoon baking powder3/4 teaspoon baking soda1/2 teaspoon salt1/4 cup buttermilkFROSTING:1/2 cup butter, softened2-1/2 cups confectioners’ sugar3 to 4 tablespoons milkColored sprinkles, optional
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 vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition.
Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely.
In a small bowl, cream butter and confectioners’ sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.
