CUPCAKE BATTER:

1 cup sauerkraut
2 cups + 2 tbs flour
1 tsp baking powder
1 tsp baking soda
3/4 cup vegetable shortening OR unsalted butter (1 1/2 sticks), at room temperature
1 1/2 cups sugar
3 eggs
1/2 cup unsweetened cocoa powder
1 tsp vanilla
1 cup buttermilk

COCONUT FROSTING:

1 (8 oz) pkg cream cheese, at room temperature
6 tbs (3/4 stick) unsalted butter, at room temperature
3/4 tsp vanilla
1/2 tsp almond OR mint extract
4 cups 10x sugar, sifted
2 cups sweetened flaked coconut

preheat the oven to 375 degrees. line a muffin pan (or pans) with paper cupcake liners.

place the sauerkraut in a strainer and rinse it twice. drain well, then drain it on a double layer of paper towels. cut the saurerkraut into small pieces with a pair of kitchen shears. set aside.

sift together the flour, baking powder, and baking soda into a medium bowl. set aside.

in a large bowl, using an electric mixer, cream the vegetable shortening and sugar until light, about 2 minutes. add the eggs, beating well after each addition. beat in the cocoa, vanilla, and buttermilk. blend in the flour mixture, then beat in the sauerkraut.

fill the cupcake liners 2/3 full with the batter, or fill them almost to the briim if you like high-domed cupcakes.

bake in the center of the oven for 20-25 minutes, or until a cake tester or toothpick inserted into the center of the cupcake comes out clean. cool in the pan(s) for 5 minutes, then remove the cupcakes to wire racks to cool completely.

make the frosting. in a large bowl, using an electric mixer, cream the cream cheese and butter with the vanilla and almond extract. on low speed, slowly add the 10x sugar, beating unti creamy.

frost the cupcakes. sprinkle the cupcakes with the coconut.

makes 12-14 cupcakes