Cream-Filled Banana Cupcakes

• 1/2 cup shortening
• 1-1/3 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup mashed ripe bananas
• 1/3 cup buttermilk
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 1/3 cup butter, softened
• 1/4 cup shortening
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• Additional confectioners' sugar, optional

1. 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 vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full.
2. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature.
4. In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar.
5. Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired.

shortening, sugar, eggs, vanilla, flour, salt, baking soda, baking powder, mashed ripe bananas, buttermilk, allpurpose, milk, butter, shortening, vanilla, sugar, sugar

Taken from www.tasteofhome.com/recipes/cream-filled-banana-cupcakes/ (may not work)