Cupcakes: Banana Sour Cream Cupcakes

1/2 c. shortening

1 c. sugar

2 eggs

1 c. mashed bananas

1/2 tsp. vanilla

1 tsp. baking powder

1 tsp. soda

1/2 c. sour cream

2 c. flour

1/2 tsp. salt

1/2 c. nuts, opt.

Cream shortening and sugar until light and fluffy.  Beat in eggs, bananas and vanilla.  Fold in sour cream.  Sift together flour, baking powder, soda and salt.  Gently fold into creamed mixture stirring just to blend.  Add nuts if you wish.  Bake at 375 for 20 minutes or till done.  Makes 20 cupcakes.

Caramel Icing:

1 c. brown sugar

1/4 tsp. salt

1 1/2 c. powdered sugar

1/2 stick (4 T.) butter

1/4 c. milk

Mix sugar, butter, salt and milk in saucepan and cook for 3 minutes (no longer).  Cool and beat in powdered sugar.

Gertrude Balsiger

Our Swiss Pantry II

First Mennonite Church

1987