Tropical Coconut Curry Cupcakes with Basil Whipped Topping

Recipe Collection: Dessert

Tropical Coconut Curry Cupcakes with Basil Whipped Topping elevate your dessert game with a vegetarian Indian fusion treat that combines sweet coconut and aromatic curry lemon curd. Topped with a refreshing basil-infused cream, these cupcakes are perfect for any celebration. With a unique flavor profile, they can be served at parties or as a special treat at home.

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Overview

These Exquisite Coconut Curry Cupcakes are a regal treat inspired by the flavors of India. Featuring a delicate balance of sweet coconut, aromatic curry lemon curd, and a luxurious basil-infused cream, these cupcakes are a showstopper for any occasion. While they require some preparation, the unique combination of flavors and textures will leave a lasting impression on your guests.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

Indian Fusion

Serving Size: 24

Cooking Time: 270 minutes

Ingredients

• 1.5 Cups heavy whipping cream
• 1 Bunch fresh basil, torn
• 1 Cup white sugar
• 2 Whole eggs, whisked
• 2 Tablespoons mild curry powder
• 0.75 Cups fresh lemon juice
• 3 Whole lemons, zested
• 0.25 Cups unsalted butter, melted
• 18.25 Ounces (oz) package white cake mix, packaged
• 1 Cup sweetened flaked coconut
• 1.25 Cups water
• 3 Whole eggs
• 0.33 Cups vegetable oil
• 2 Tablespoons coconut extract
• 6 Cups confectioners' sugar, divided
• 0.5 8 Ounces (oz) package cream cheese, room temperature
• 1 Tablespoon silver dragees, for decoration

Steps

1. Prepare the Sweet Basil Cream: Heat the heavy cream in a saucepan until hot but not boiling. Remove from heat, add the torn basil, and let it steep for 1 hour. Refrigerate for 3 hours or overnight. Strain and discard the basil.
2. Make the Sweet Curry Lemon Curd: In a large microwave-safe bowl, whisk together sugar, whisked eggs, and curry powder until smooth. Stir in lemon juice, lemon zest, and melted butter. Microwave, stirring every minute, until thick enough to coat a spoon. Strain through a sieve and refrigerate for at least 3 hours until set.
3. Preheat the Oven: Set your oven to 350°F (175°C). Line 24 muffin cups with cupcake liners.
4. Prepare the Cupcake Batter: In a mixing bowl, combine the packaged cake mix and coconut flakes. Add water, eggs, vegetable oil, and coconut extract. For a lighter texture, separate egg whites, beat to medium-stiff peaks, and fold into the batter.
5. Bake the Cupcakes: Fill the lined muffin cups 2/3 full with batter. Bake for about 20 minutes until golden and a toothpick comes out clean. Cool completely.
6. Make the Basil Cream Topping: In a chilled bowl, whip the basil-infused cream with 3 cups of confectioners' sugar until stiff peaks form. In another bowl, beat cream cheese with the remaining sugar until smooth. Gently fold in the whipped cream.
7. Assemble the Cupcakes: Spread a tablespoon of lemon curd on each cooled cupcake. Top with a dollop of basil cream and sprinkle with silver dragees for decoration.

Enjoy these delightful cupcakes that blend the exotic flavors of coconut, curry, and basil into a truly royal dessert experience!