Election Day was once synonymous with culinary delights, as officials delivered their specialties, as well as their expertise, in dealing with a very long day at the polls. Many are still associated with their gastronomic contributions –“Stephanie’s Salads”, “Sandra’s Deviled Eggs”, “Linda’s Cookies”, “Juan’s Guac” and “Randy’s Cupcakes”. Though he didn’t make them, my grandmother’s banana cupcakes were Randy Thompson’s favorite – the first time he ate a baker’s dozen all by himself. I baked them whenever he was our ballot clerk, and only recently since.

Here’s to a smooth election, our loyal poll workers, and delicious food, on Election Day, Thanksgiving, and always.

Ingredients:
½ cup butter, softened
½ cup sugar
½ cup brown sugar
1 egg
1 tsp. vanilla
5 very ripe bananas
1 tbs. water
1½ cups flour
½ tsp. cloves
½ tsp. cinnamon
½ tsp. nutmeg
1 tsp. baking powder
1 tsp. baking soda

Cream the butter and the sugars till smooth. Blend in the egg and the vanilla. Mash the bananas and lightly stir in the water. Lightly fold the bananas into the butter mixture. Stir all the dry ingredients together and blend into the banana mixture. Pour the batter into buttered muffin tins and bake at 375 for 15 – 20 minutes, or until the cupcakes pass the inserted knife test. Remove from pans and frost when cool.

Frosting:
4 oz. cream cheese
1 tsp. vanilla
1 tbs. and 1 tsp. milk

Cream till smooth. Gradually add 3 – 3 ½ cups confectioner’s sugar and blend to spreading consistency.

Makes 24 cupcakes.