Wow,
these are good.
Banana
Cupcakes
1/2
cup shortening
1
cup granulated sugar
1/2
cup light brown sugar
2
eggs
1/2
teaspoon vanilla extract
1/2
teaspoon almond extract
1
cup mashed ripe bananas
1/4
cup buttermilk
2
cups all-purpose flour
1
teaspoon baking powder
3/4
teaspoon baking soda
1/4
teaspoon salt
Pre-heat
oven to 350. Cream shortening and sugars together. Add eggs,
extracts and banana and mix well. In a separate bowl, combine
flour, powder, soda and salt. Alternate dry ingredients and
buttermilk and add to sugar mixture. Bake in lined cupcake pan for
15 - 20 min. Yield: 18 cupcakes.
Dark
Chocolate Butter Cream
½
cup butter (room temperature)
3
tablespoon butter flavor shortening
½
teaspoon vanilla extract
3
tablespoons
Hershey's Special Dark coco powder
4
cups powdered sugar
1 -
2 tablespoons of milk (as needed for texture)
Whip
butter and shortening until fluffy. Add exact and coco, mix well.
Add powdered sugar a little at a time, mixing in between each
addition. Add milk as needed to achieve a fluffy whipped
texture.
Ice cooled cupcakes and enjoy!
