 |
Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 4 |
|
Coconut flakes in the batter make these extremely moist; chocolate frosting on top is pure decadence! 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. 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.).
|
|