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Strawberry Kiwi Daiquiri Cupcakes with Kiwi Curd, Strawberry Rum Frosting, and Strawberry Rum Shooter Garnish

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Strawberry Kiwi Daiquiri Cupcakes with Kiwi Curd, Strawberry Rum Frosting, and Strawberry Rum Shooter Garnish

Strawberry Kiwi Daiquiri Cupcakes with Kiwi Curd, Strawberry Rum Frosting, and Strawberry Rum Shooter Garnish

Strawberry Kiwi Daiquiri Cupcakes with Kiwi Curd, Strawberry Rum Frosting, and Strawberry Rum Shooter Garnish might be just the American recipe you are searching for. This dairy free recipe serves 36. This dessert has 307 calories, 2g of protein, and 12g of fat per serving. It is perfect for Mother's Day. A mixture of scant, powdered sugar, lecithin, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

1
For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 cupcake liners.
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CupcakesCupcakes
Equipment you will use
Muffin LinersMuffin Liners
OvenOven
2
Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of a stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer.
Ingredients you will need
Baking PowderBaking Powder
Egg ReplacerEgg Replacer
MargarineMargarine
CreamCream
All Purpose FlourAll Purpose Flour
SugarSugar
WaterWater
SaltSalt
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Stand MixerStand Mixer
WhiskWhisk
BowlBowl
3
Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk.
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Egg ReplacerEgg Replacer
SoymilkSoymilk
VanillaVanilla
SugarSugar
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BlenderBlender
BowlBowl
4
Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean 19 minutes. Cool the cupcakes completely.
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CupcakesCupcakes
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Muffin LinersMuffin Liners
ToothpicksToothpicks
OvenOven
5
For the curd: In a medium, heavy-bottomed saucepan, stir together the kiwi puree and sugar.
Ingredients you will need
Kiwi PureeKiwi Puree
SugarSugar
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Sauce PanSauce Pan
6
Heat on medium-high until the mixture begins to bubble around the edges. In a small bowl, mix the water and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring.
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Corn StarchCorn Starch
WaterWater
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WhiskWhisk
BowlBowl
7
Let cool completely.
8
Put the cooled kiwi curd into a piping bag and cut 1/4 inch off the tip.
Ingredients you will need
KiwiKiwi
9
For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and lecithin until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly.
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ShorteningShortening
MargarineMargarine
FrostingFrosting
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Stand MixerStand Mixer
BowlBowl
10
Add the strawberry puree and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time.
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Strawberry PureeStrawberry Puree
SugarSugar
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BowlBowl
11
Add the lemon juice and rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes.
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Lemon JuiceLemon Juice
FrostingFrosting
RumRum
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BowlBowl
12
Put the frosting into a pastry bag and cut 1/2 inch off the tip.
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FrostingFrosting
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Pastry BagPastry Bag
1
Remove the tops and cores from each strawberry. Set the tops aside in a bowl. Measure the rum into a measuring cup with a spout.
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StrawberriesStrawberries
RumRum
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Measuring CupMeasuring Cup
BowlBowl
2
Pour a teaspoon of rum into the empty cores of each strawberry. Pipe a teaspoon of strawberry frosting on top of each rum-filled strawberry and place the leafy green strawberry tops back on each strawberry.
Ingredients you will need
GreensGreens
StrawberriesStrawberries
FrostingFrosting
RumRum
3
To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the kiwi curd in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of strawberry frosting onto each cupcake and garnish with a strawberry rum shooter.
Ingredients you will need
StrawberriesStrawberries
FrostingFrosting
CupcakesCupcakes
RumRum
KiwiKiwi
Equipment you will use
Drinking StrawsDrinking Straws
KnifeKnife
DifficultyExpert
Ready In2 hrs, 10 m.
Servings36
Health Score1
Dairy Free
CuisinesAmerican
DietsDairy Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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