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

Ingredients

• 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
• 2 cups kiwi puree, store-bought
• 8 ounces sugar
• 1/4 cup water
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 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
• 36 large strawberries, washed and dried
• 1/2 cup rum
• 1/2 cup strawberry rum frosting

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