Banana Cream Cupcakes

1/2 Cup shortening
1 1/3 Cup sugar
2 Eggs
1 Teaspoon vanilla
2 Cups flour
3/4 Teaspoon salt
1/2 Teaspoon baking soda
1/4 Teaspoon baking powder
1 Cup mashed ripe banana
1/3 Cup buttermilk

Filling:
3 Tablespoons flour
1/2 Cup milk
1/3 Cup butter, softened
1/4 Cup shortening
1 Teaspoon vanilla
2 Cups powdered sugar
Additional powdered sugar, optional

In a bowl, cream shortening and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine 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.  Bake at 350 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.

For the filling: in a 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.

In a bowl, cream butter and shortening until light and fluffy.  Beat in vanilla and cooled milk mixture until smooth.  Beat in powdered sugar.

Cut a 1 inch circle 1 inch deep in the top of each cupcake.  I used a melon baller to remove the top and the insides.  Carefully remove the tops and set aside.  Fill with filling; replace tops.  Sprinkle with additional powdered sugar if desired.