Banana Chocolate Chip Cupcakes
• 1 3/4 c. all-purpose flour
• 1 1/4 c. sugar
• 1 tbsp.Clabber Girl Baking Powder
• 1/2 tsp. salt
• 1/2 c. soft shortening
• 3/4 c. mashed ripe bananas (about 2 medium)
• 1/3 c. evaporated milk
• 2 tsp. vanilla extract
• 2 eggs
• 1 pkg (6 oz.) semi-sweet chocolate chips
1/4 c. margarine, softened
2 tbsp. evaporated milk
1 tsp. banana flavoring
2 c. powdered sugar
1/2 c. chocolate chips (for garnish)
Preheat oven to 375 degrees F. Prepare 12 standard sized muffin cups with paper liners, oil, or non-stick spray.
In a large bowl combine flour, sugar, Clabber Girl Baking Powder, salt, and mix ingredients together. Once dry ingredients are mixed add shortening, bananas, evaporated milk, vanilla extract, and eggs. Blend dry and liquid ingredients together on medium speed until well combined and then continue blending for 3 minutes longer. Once the 3 minute mixing process is complete, gently fold chocolate chips into batter. Transfer muffin batter into prepared muffin cups, filling each to about 3/4 capacity.
Bake muffins for 20 minutes. Ensure cupcakes are done by carefully inserting a toothpick into the center of a muffin and visually ensuring toothpick is clean when removed.Once muffins have finished baking, cool on wire rack.
In a small bowl, add margarine, evaporated milk, banana flavoring, and first cup powdered sugar. Blend until ingredients become smooth and shiny. Add second cup of powdered sugar and mix again until frosting becomes smooth and shiny. If consistency is too thick, add a few drops of evaporated milk to loosen.
Do not apply frosting until cupcakes have cooled completely. Once cooled, frost cupcakes and sprinkle with chocolate chips.