Coconut-Choco Delights

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

Directions

1. 1

   Heat oven to 350 degrees. Line two standard cupcake pans with 14 foil or paper liners.

2. 2

   Cupcakes: In a medium-size bowl, whisk flour, baking powder and salt.

3. 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. 4

   and coconut. Spoon a scant 1/3 cup batter into each cupcake liner.

5. 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. 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. 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.).