1 1/2 cups (225gm) all purpose flour
1 1/4 tsp baking powder
1/4 baking soda
3 small or 2 large overripe bananas
8 tbsp butter,softened,or soft margarine
1/2 cup (115 gm) sugar
1/2 tsp vanilla extract
2 eggs,lightly beaten
4 tbsp sour cream
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb)
2 tablespoons milk/water
1 tsp Meringue Powder or white egg *optional*
Various food coloring
1:Prepare 24 paper baking cases in a muffin pan,or place 24 double double -layer paper cases on a cookies sheet.Preheat oven to 375 F/190 C.
2:Sift together the flour,baking powder and baking soda in a large mixing bowl. Peel bananas,put them in a bowl and mash with a fork.
3:Combine butter,sugar and vanilla extract,beat together until light and fluffy.Gradually add eggs,beating well after each addition.Stir in the mashed bananas and sour cream.Add in the flour mixture and fold it well with spatula until just combined.
4:Divide the batter evenly among the paper liners/ paper cases.Bake cupcakes for 20 minutes or until well risen and golden brown.Transfer to a wire rack and let cool completely before icing.
1:In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
I used tip #21.