Ingredients
- 3/4 cup shortening
- 1/12 cups sugar
- 2 eggs
- 1 cup mashed ripe bananas
- (about 2 medium)
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup buttermilk
- Filling
- 1 cup butter, softened
- 2 cups marshmallow creme
- 1 1/2 cups confectioners' sugar, plus more for dusting
Preparation
Step 1
1. Preheat oven to 375 degrees. Line 18 muffin cups with paper or foil liners.
2. 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 bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
3. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. For filling, in a large bowl, beat butter, marshmallow cram and confectioners' sugar until smooth. Using a sharp knife, cut a 1-inch circle, 1 inch deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 tsp. filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with confectioners' sugar.
49 carbs