*Banana Cupcakes w/ Peanut Butter Buttercream*

Banana Cup Cakes:

Ingredients - makes about 2 dozen cupcakes

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 3 teaspoon vanilla extract
• 1 cup mashed ripe bananas (approx 2 small bananas)
• 1/4 milk
• 2 tablespoons of butter
  
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. In a large mixing bowl, cream shortening and sugar. Add the 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 (about 1/4 cup)
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.

Peanut Butter Butter Cream:

Makes about 1 cup - Double Recipe for 2 dozen cupcakes

• 2/3 cup natural, creamy peanut butter
• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup confectioners' sugar
• Fine salt (optional) or use salted butter
  

Directions

1. Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.