These moist banana cupcakes make great lunch box and after-school treats.
1 cup granulated sugar
1/2 cup vegetable shortening
1 large egg
4 tablespoons sour cream
2 medium-sized ripe bananas, mashed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract
- Preheat oven to 350°F (175°C).
- Cream sugar and shortening; add egg and mix well. Add mashed bananas and vanilla and blend.
- Dissolve soda in sour cream and add alternatively with flour and salt to creamed mixture.
- Bake for 20 minutes or until tested done when wooden pick inserted in center comes out clean. Cool on wire rack. Frost as desired.
Makes 12 cupcakes.