Strawberry Kiwi Daiquiri Cupcakes with Kiwi Curd, Strawberry Rum Frosting, and Strawberry Rum Shooter Garnish
- 1 pound 10 ounces unbleached flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 pound 4 ounces sugar
- 9 ounces, scant, non-hydrogenated vegan margarine (recommended: Earth Balance)
- 1/2 cup plus 2 tablespoons water
- 1 tablespoon egg replacer (recommended: Ener-G)
- 1 1/2 cups plus 2 tablespoons soy milk
- 1 tablespoon vanilla extract
- Kiwi Curd:
- 2 cups kiwi puree, store-bought
- 8 ounces sugar
- 1/4 cup water
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- Strawberry Rum Frosting:
- 12 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance)
- 4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)
- 1/2 teaspoon lecithin
- 5 ounces strawberry puree, store-bought
- 1 pound 8 ounces powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon rum
- Strawberry Rum Shooter:
- 36 large strawberries, washed and dried
- 1/2 cup rum
- 1/2 cup Strawberry Frosting
For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 cupcake liners.
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. 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.
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.
For the curd: In a medium, heavy-bottomed saucepan, stir together the kiwi puree and sugar. 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. Let cool completely. Put the cooled kiwi curd into a piping bag and cut 1/4 inch off the tip.
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. 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. 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. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
For the shooters: 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. 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.
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Sticky Fingers Bakery, Cupcake Wars, 2010