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Maharani Cupcakes
Maharani Cupcakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
270 minutes
Royal coconut cupcakes with curry lemon curd and sweet basil cream topping - fit for royalty! Deliciously intricate and rewarding creation.
Ingredients:
  • 1.5 cups heavy whipping cream
  • 1 bunch fresh basil, washed and dried
  • 1 cup white sugar
  • 2 tablespoons mild curry powder
  • 0.75 cup fresh lemon juice
  • 3 lemons, zested
  • 0.25 cup unsalted butter, melted
  • 1 (18.25 ounce) package white cake mix
  • 1 cup sweetened flaked coconut
  • 1.25 cups water
  • 3 eggs
  • 2 tablespoons coconut extract
  • 6 cups confectioners' sugar, divided
  • 0.5 (8 ounce) package cream cheese, room temperature
  • 1 tablespoon silver dragees decorating candy
Instructions:
  • Heat the whipping cream in a saucepan until hot without boiling. Remove from heat, add the basil with stems, and let it steep for 1 hour. Chill the cream for 3 hours or overnight, then strain out and discard the basil.
  • Prepare the sweet curry lemon curd by whisking white sugar, two eggs, and curry powder in a large microwave-safe bowl until smooth. Then mix in lemon juice, lemon zest, and butter. Microwave in one-minute intervals, stirring until the mixture coats the back of a spoon. Strain and chill for at least three hours until set, resembling soft pudding. The curd will double in volume as it cooks.
  • Preheat the oven to 350°F (175°C) and line 24 muffin cups with cupcake liners.
  • Mix the white cake mix and coconut flakes in a bowl. Add water, three eggs, vegetable oil, and coconut extract. For a lighter texture, whip the egg whites to medium-stiff peaks and gently fold into the batter.
  • Transfer the cake batter into the pans, filling each cup 2/3 full. Bake in the preheated oven until golden brown around the edges and a toothpick inserted into the center comes out clean, approximately 20 minutes. Allow to cool thoroughly.
  • In a chilled bowl, whisk together cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. In another bowl, mix cream cheese and the remaining 3 cups of confectioners' sugar until smooth. Gently fold in the whipped cream until fully combined.
  • Spread a generous tablespoon of zesty lemon curd over each cupcake, then top it off with a luscious dollop of basil cream. Finish with a delightful sprinkle of dragees for added elegance.

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