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1
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Preheat oven to 375° (or 350° convection cook).
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2
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In the small bowl of an electric mixer, beat egg whites until stiff peaks form when beaters are lifted. Remove bowl from mixer stand and cover tightly with plastic wrap or foil. Set aside while mixing batter.
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3
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Place shortening, sugar, and vanilla extract in the large bowl of an electric mixer and beat until fluffy. (There's no need to wash the beaters.)
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4
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In a medium bowl, thoroughly combine flour, baking powder, and salt. Add to shortening mixture alternately with milk, beating on low speed after each addition.
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5
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Gently fold reserved egg whites into batter.
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6
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Spoon batter into 30 muffin cups that have been fitted with paper liners. Fill each cup half full. Be precise about this or you may have runover problems.
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7
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Bake for 18 - 20 minutes, or until a wooden pick inserted in the center of a few cupcakes comes out clean and the tops are a pale golden color.
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8
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Cool on wire racks before frosting.
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9
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To make frosting, combine sugar, egg whites, and water in the top of a double boiler. Beat with an electric mixer over boiling water until soft peaks form when beaters are lifted. Gradually add marshmallow creme, beating until stiff peaks form. Remove from heat and beat in vanilla.
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10
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Place coconut in a medium bowl. Frost cupcakes and, as each is finished, sprinkle coconut on top.
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