Maharani Cupcakes
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
48
Sourness
41
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1.5 cups
Heavy Whipping Cream1 bunch
Basil (fresh, washed and dried)1 cup
White Sugar3
Eggs2 tbsps
Mild Curry Powder3 cup
Lemon Juice (fresh)1 cup
Unsalted Butter (melted)1 cup
Sweetened Flaked Coconut1.25 cups
Water1 cup
Vegetable Oil2 tbsps
Coconut ExtractDirections:
1
To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil
2
Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour
3
Refrigerate the cream for 3 hours or overnight
4
Strain and discard the basil
5
Meanwhile, make the sweet curry lemon curd
6
Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks
7
Whisk together the white sugar, two eggs, and curry powder until smooth
8
Stir in the lemon juice, lemon zest, and butter
9
Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon
10
Pour the cooked curd through a sieve and refrigerate for at least three hours or until set
11
The mixture will have the consistency of soft pudding
12
Preheat an oven to 350 degrees F (175 degrees C)
13
Line 24 muffin cups with cupcake liners
14
Combine the white cake mix and coconut flakes in a mixing bowl
15
Stir in the water, three eggs, vegetable oil, and coconut extract
16
(For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form
17
Fold the beaten egg whites into the cake batter
18
) Scoop the cake batter into the prepared pans, filling the cups 2/3 full
19
Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes
20
Cool completely
21
In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form
22
Refrigerate
23
Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft
24
Fold in the whipped cream and mix gently until fully combined
25
To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream
26
Sprinkle with dragees