"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Nut Cupcakes Recipe

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This recipe for Banana Nut Cupcakes, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vera (Grandma) Halverson
Added: Tuesday, October 21, 2008


2 c. flour
1 tsp. baking powder
3/4 tsp. salt
1 tsp. soda
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 c. mashed bananas (about 2 large)
1 tsp. vanilla
3/4 c. buttermilk
1/2 c. chopped walnuts
Fudge Frosting:
3 T. butter
1/4 c. milk
3/4 c. chocolate chips
1/2 tsp. vanilla
1 3/4 c. powdered sugar

Combine flour, baking powder, salt and soda. Cream shortening and sugar together thoroughly. Add eggs and beat well. Stir in mashed bananas and vanilla. Add dry ingredients alternately with buttermilk. Add nuts. Fill muffin cups 2/3 full. Bake at 400 for 15-20 min. Frosting: Combine butter and milk and bring just to boiling, stirring constantly. Remove from flame and add chocolate chips. Stir until smooth. Add vanilla and gradually beat in powdered sugar.




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