Coconut-choco Delights

Total Time: 42 mins Preparation Time: 15 mins Cook Time: 27 mins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable shortening, solid
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 4 egg whites
• 3/4 cup evaporated milk
• 1 teaspoon coconut extract
• 1/2 cup sweetened flaked coconut, chopped
• frosting
• 6 ounces unsweetened chocolate squares, broken up, 1 oz. each
• 3/4 cup evaporated milk
• 1 cup sugar
• 1/2 teaspoon coconut extract
• 6 tablespoons butter, cut up

Recipe

• 1 heat oven to 350 degrees. line two standard cupcake pans with 14 foil or paper liners.
• 2 cupcakes: in a medium-size bowl, whisk flour, baking powder and salt.
• 3 in a large bowl, with an electric mixer, beat together shortening, butter and sugar until creamy. add egg whites and beat until very light and foamy about 3 minutes. add half the flour mixture, followed by evaporated milk and then remaining flour mixture. stir in coconut extract
• 4 and coconut. spoon a scant 1/3 cup batter into each cupcake liner.
• 5 bake at 350 degrees for 25 to 27 minutes, or until lightly browned on top. remove from pan; cool completely on a wire rack.
• 6 frosting: place chocolate in the bowl of a food processor. heat evaporated milk just until it simmers; pour over chocolate. let sit 10 minutes, then pulse processor until smooth. add sugar and extract. while processor is running, add butter gradually. process until thickened
• 7 to good piping consistency. if needed, refrigerate 5 minutes to firm. transfer to a large piping bag fitted with a medium-size tip. beginning at the edge of one cupcake, pipe frosting in a concentric circl. repeat with all cupcakes. (you may also simply spread frosting onto cupcakes.).