Banana Cupcakes

2 c. biscuit mix
1/3 c. brown sugar
3/4 c. mashed banana
1/4 c. water
2 Tbsp. oil
1 tsp. vanilla

Combine biscuit mix and sugar. Add banana and water alternately, stirring after each addition. Stir in shortening and vanilla. Bake in a greased cupcake pan or paper cups for 20 minutes at 350°.

Banana Frosting:

1/4 c. Crisco
4 1/2 c. sifted powdered sugar
1 large banana
1 tsp. lemon juice
1/2 tsp. vanilla
pinch of salt

Cream Crisco until soft. Stir in sugar gradually, then mashed banana, salt, lemon juice and vanilla. Mix well.

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Banana cream-filled Cupcakes

Wet Ingredients:

3/4 c. shortening
1 1/2 c. sugar
2 eggs
1/4 c. sour milk (add a little vinegar)
1 tsp. vanilla

Dry Ingredients:

2 c. flour
1 tsp. baking soda
1 c. mashed bananas (2 large)

Filling:

1/2 c. oleo
3/4 c. sugar
1 c. Marshmallow Fluff
a little milk

Combine wet ingredients. Combine dry ingredients. Combine both mixtures. Pour into cupcake pans and bake like cupcakes at 375° for 20 to 25 minutes. When cooled, cut out a hole in top of cupcakes. Fill holes with filling and replace tops. Sift tops with confectioners sugar for finishing touch.

Filling: Combine oleo, sugar and Marshmallow Fluff. Put in a little milk. Beat until creamy with a mixer.

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