Description
Coconut flakes in the batter make these extremely moist; chocolate frosting on top is pure decadence!
Ingredients
- All-purpose Flour
- Baking Powder
- Salt
- Vegetable Shortening
- Unsalted Butter
- Sugar
- Egg Whites
- Evaporated Milk
- Coconut Extract
- Sweetened Flaked Coconut
- Frosting
- Unsweetened Chocolate Squares
- Butter
Instructions
- Heat oven to 350 degrees
- Line two standard cupcake pans with 14 foil or paper liners
- Cupcakes: in a medium-size bowl, whisk flour, baking powder and salt
- 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
- And coconut
- Spoon a scant 1 / 3 cup batter into each cupcake liner
- Bake at 350 degrees for 25 to 27 minutes, or until lightly browned on top
- Remove from pan
- Cool completely on a wire rack
- 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
- To good piping consistency
- If needed, refrigerate 5 minutes to firm
- Transfer to a large piping bag fitted with a medium-size
- Beginning at the edge of one cupcake, pipe frosting in a concentric circl
- Repeat with all cupcakes