Sift together flour, baking powder, soda and salt.

  Beat shortening until creamy.

  Add sugar gradually and continue beating until light and fluffy.

  Add eggs one at a time, beating after each addition until fluffy.

  Stir in vanilla; add flour mixture alternately with bananas and milk a small amount at a time after each addition until smooth.

  Bake in well greased cupcakes in oven at 375 degrees about 25 minutes.

  Frost with icing.

  Add eggs, one at a time, beating well after each addition.

  Combine flour, baking powder and salt; add to creamed mixture alternatively with milk, beginning and ending with the flour mixture.

  Stir in vanilla.

  Spoon batter into greased and floured muffin pans, filling only two-thirds full.

  Bake at 375 degrees for 20 minutes or until cupcakes test done.

  Cool and frost with Vanilla Butter Frosting.

  Sprinkle flaked coconut over top. Yield: 1 1/2 dozen cupcakes.

- In a small mixing bowl combine egg, milk and oil; add to flour mixture all at once, stirring just until moistened.
- For filling, stir together the cream cheese and miniature chocolate pieces; set aside. Line a microwave-safe muffin pan with paper bake cups.

- For each cupcake, spoon 1 slightly rounded tablespoon of the batter into each cup. -Spoon 1 rounded teaspoon of the filling atop each.

- Top with 1 rounded tablespoon of the batter. Microcook, uncovered, on 100% power (High) 2 to 3 1/2 minutes or until done, giving the pan a half turn every minute.

- Remove cupcakes from pan.

- Let stand 5 minutes on wire rack.

- Sift powdered sugar over tops of the cupcakes.

- Repeat with remaining batter to make 6 more cup-cakes.

- Serve warm.

- Makes 12 cupcakes.