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

Name: Strawberry Kiwi Daiquiri Cupcakes with Kiwi Curd, Strawberry Rum Frosting, and Strawberry Rum Shooter Garnish
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 36
Cuisine: American
Ingredients: 2 Tbsps baking powder; 59 milliliters cornstarch; 1 Tbsp egg replacer (recommended: Ener-G); 473 milliliters kiwi puree, store-bought; 1 Tbsp lemon juice; 454 grams 8 ounces powdered sugar; 118 milliliters rum; 118 milliliters strawberry rum frosting; 1 Tbsp rum; 1 teaspoon salt; 1 teaspoons lecithin; 355 milliliters soy milk; 36 larges strawberries, washed and dried; 142 grams strawberry puree, store-bought; 454 grams 4 ounces sugar; 227 grams sugar; 454 grams 10 ounces unbleached flour; 1 Tbsp vanilla extract; 113 grams non-hydrogenated vegan margarine (recommended: Earth Balance); 340 grams non-hydrogenated vegetable shortening (recommended: Earth Balance); 59 milliliters water; 118 milliliters water; 255 grams scant, non-hydrogenated vegan margarine (recommended: Earth Balance)

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

For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

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 Powder

Egg Replacer

Margarine

Cream

All Purpose Flour

Sugar

Water

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

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.

Ingredients you will need

Egg Replacer

Soymilk

Vanilla

Sugar

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Toothpicks

Oven

For the curd: In a medium, heavy-bottomed saucepan, stir together the kiwi puree and sugar.

Ingredients you will need

Kiwi Puree

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Whisk

Bowl

Let cool completely.

Put the cooled kiwi curd into a piping bag and cut 1/4 inch off the tip.

Ingredients you will need

Kiwi

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.

Ingredients you will need

Shortening

Margarine

Frosting

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Strawberry Puree

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Lemon Juice

Frosting

Rum

Equipment you will use

Bowl

Put the frosting into a pastry bag and cut 1/2 inch off the tip.

Ingredients you will need

Frosting

Equipment you will use

Pastry Bag

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.

Ingredients you will need

Strawberries

Rum

Equipment you will use

Measuring Cup

Bowl

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

Greens

Strawberries

Frosting

Rum

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

Strawberries

Frosting

Cupcakes

Rum

Kiwi

Equipment you will use

Drinking Straws