INGREDIENTS:
1/2 cup shortening
1 1/2 cups of sugar
2 eggs
1 teaspoon of vanilla extract
1 cup of mashed ripe bananas
1/4 cup of buttermilk
2 cups of flour
1 teaspoon of baking powder
3/4 teaspoon of baking soda
1/2 teaspoon salt

FROSTING:
1/2 cup of soft butter or margarine
2 1/2 cups of confectioners' sugar
3 tablespoons of milk

DIRECTIONS:
Cream shortening and sugar in a large bowl
Add eggs, vanilla, bananas and buttermilk
Combine the flour, baking powder, baking soda and salt
Add to banana mixture
Fill 18 paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean
Remove to wire racks to cool completely
Cream butter, sugar and enough milk in a small bowl to achieve desired spreading consistency. Frost cupcakes.

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