Cream-Filled Banana Cupcakes

(Courtesy of Taste of Home)

Ingredients:
1/2 c. shortening
1 1/3 c. sugar
2 eggs
1 tsp. vanilla extract
2 c. all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 c. mashed ripe bananas
1/3 c. buttermilk
FILLING:
3 Tbsp. all-purpose flour
1/2 c. milk
1/3 c. butter, softened
1/4 c. shortening
1 tsp. vanilla extract
2 c. confectioners' sugar
Additional confectioners' sugar, optional


Directions:
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 degrees 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 inch circle 1 inch 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.

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