Sunday, December 11, 2011

Banana Cupcakes

What's better than banana bread? why a banana cupcake of course!
Made this for the Bake Sale for Japan.

Banana Cupcakes

Ingredients:

1/2 cup shortening
1 -1/2 cups sugar
2 eggs
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2 medium)
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 cup buttermilk

Directions:
  1. Preheat oven to 350*
  2. 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. 
  3. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition.
  4. Fill 18 paper-lined muffni cups two-thirds full. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. 
  5. Cool 5 minutes before removing from pan to wire racks to cool completely.  Frost when completely cool, top with walnuts if desired.


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