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1
For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 cupcake liners.
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2
Sift the flour, baking powder, and salt into a medium bowl.
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3
Set the bowl aside.
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4
In the bowl of a stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes.
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5
Scrape down the sides and bottom of the bowl.
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6
In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer.
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7
Add the egg replacer to the sugar and mix until combined.
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8
Scrape the bottom of the bowl.
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9
In a small bowl, combine the soy milk and vanilla and set aside.
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10
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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11
Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean 19 minutes.
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12
Cool the cupcakes completely.
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13
For the curd: In a medium, heavy-bottomed saucepan, stir together the kiwi puree and sugar.
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14
Heat on medium-high until the mixture begins to bubble around the edges.
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15
In a small bowl, mix the water and cornstarch into a slurry.
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16
Slowly add the cornstarch mixture to the puree while whisking.
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17
Cook for 2 more minutes while stirring.
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18
Let cool completely.
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19
Put the cooled kiwi curd into a piping bag and cut 1/4 inch off the tip.
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20
For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and lecithin until completely combined.
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21
Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly.
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22
Add the strawberry puree and mix until incorporated.
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23
Scrape the bottom of the bowl.
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24
On low speed, slowly add the sugar a little at a time.
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25
Add the lemon juice and rum and mix to combine.
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26
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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27
Put the frosting into a pastry bag and cut 1/2 inch off the tip.
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28
For the shooters: Remove the tops and cores from each strawberry.
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29
Set the tops aside in a bowl.
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30
Measure the rum into a measuring cup with a spout.
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31
Pour a teaspoon of rum into the empty cores of each strawberry.
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32
Pipe a teaspoon of Strawberry Frosting on top of each rum-filled strawberry and place the leafy green strawberry tops back on each strawberry.
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33
To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake.
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34
Squeeze the kiwi curd in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake.
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35
Pipe a dollop of strawberry frosting onto each cupcake and garnish with a Strawberry Rum Shooter.
