Moist Banana Cupcakes

• 1/3 cup shortening
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup mashed ripe bananas (about 2 small bananas)
• 1-1/3 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon confectioners' sugar

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375u0b0 for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

shortening, sugar, egg, vanilla, mashed ripe bananas, cake flour, baking powder, salt, baking soda, ground cinnamon, ground cloves, ground nutmeg, sugar

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