Coconut Strawberry Cupcakes

Flatiron Kitchen + Tap House
Presented by Chef | Activist Timothy Groody

Yield:  24


2 cups all purpose flour

1 1/2 cups sugar

1 T baking powder

1/2 teaspoon kosher salt

1/2 cup shortening

1 cup milk

2 teaspoon vanilla

2 eggs

4 egg whites

Preheat oven to 350 degrees.  Line cupcake pans paper cups.  Combine flour, sugar, baking powder, salt, shortening, milk, eggs and vanilla  in a large mixing bowl.  Mix at low speed for 2 minutes.  Scrape bowl.  Add egg whites and mix at high speed until fluffy and smooth, about 2 minutes.  Fill liners 1/2 to 2/3 full of batter.  Do not overfill.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes in pans then remove from pan, and  cool on wire a rack.


12 oz cream cheese

1 tsp coconut extract

8 T cream

8 T coconut

3 ½ cup powdered sugar

In a mixer mix cheese to smooth.  Add extract, cream and coconut.  Mix till smooth.  Add sugar slowly and combine.  Beat on med speed for 3 minutes.  To thin icing add small amounts of cream and to thicken add sugar.


1 pt strawberries sliced

Cut cupcakes in 3 pieces.  Decorate tops with a thick layer of icing.  Spread each layer with enough icing to hold strawberries in place.  Layer some strawberries on the icing.  Prepare the next layer and build the cupcake back into shape.  Serve and Enjoy!!!!!