Banana Cupcakes with Chocolate Chips and whipped icing
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon Clabber Girl Baking Powder
1/2 teaspoon salt
1/2 cup soft shortening
3/4 cup mashed ripe bananas (about 2 medium)
1/3 cup evaporated milk
2 teaspoons vanilla extract
1 package (6 ozs.) semi-sweet chocolate chips
1 cup granulated sugar
2 egg whites
4 tablespoons cold water
2 teaspoons white corn syrup
1/8 teaspoon salt
Garnish: Semisweet chocolate bar
Preheat oven to 375°F. In a large bowl, sift together flour, sugar, Clabber Girl Baking Powder and salt. Add all at once shortening, bananas, evaporated milk, vanilla, and eggs. Beat on medium until blended, then beat 3 minutes longer. Stir in chocolate chips. Pour batter into greased muffin cups, filling about 3/4 full.
Bake 20 minutes or until a toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack. .
Frosting: Combine sugar, egg whites, water, corn syrup, and salt in upper part of a double boiler. Place over boiling water and beat constantly with a rotary beater until frosting will stand in peaks, or about 7 minutes. Cool icing before using on cupcakes.
To decorate cupcakes you can either dollop icing on top of each cupcake or use a pastry bag for even measure. Garnish the tops with shaved chocolate.