Creamy Filled Banana Cupcakes
Source of Recipe
Gal
List of Ingredients
Creamy Filled Banana Cupcakes
1/2 cup shortening
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup mashed ripe bananas
1/3 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
1/2 cup milk
1/3 cup butter -- softened
1/4 cup shortening
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional confectioners' sugar, optiona1
Recipe
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.
Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth.
Bring to a boil.
Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.)
Cool to room temperature.
In a small bowl, cream butter and shortening until light and fluffy.
Beat in vanilla and cooled milk mixture until smooth.
Beat in confectioners' sugar.
Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake.
Carefully remove tops and set aside.
Fill with filling;
Replace tops.
Sprinkle with additional confectioners' sugar if desired.
Yield: "1 1/2 dozen"
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