Banana Cupcakes with Chocolate Chips and Whipped Icing

Banana Cupcakes with Chocolate Chips and Whipped Icing

1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon 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
2 eggs
1 package (6 oz.) semi-sweet chocolate chips

Frosting:
1 cup granulated sugar
2 egg whites
4 tablespoons cold water
2 teaspoons white corn syrup
1/8 teaspoon salt
Garnish: Semisweet chocolate bar

Cupcakes:
Preheat oven to 375°F. In a large bowl, sift together flour, sugar,
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.