1/2 cup shortening 1 teaspoon vanilla 1 cup sugar 2 eggs 2 1/4 cups sifted cake flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1 cup mashed ripe bananas, about 2 large ripe bananas 1/4 cup buttermilk
PREPARATION:
Cream shortening and vanilla; add sugar gradually, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together the dry ingredients; add alternately with banana and milk to the creamed mixture, beating well after each addition.
Fill greased and floured or paper lined muffin cups about 1/2 full. Bake at 375° for 18 to 20 minutes, or until done. Cool and frost as desired. Makes about 24 to 30 cupcakes.
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