Tropical Curry Lemon Curd Coconut Cupcakes with Basil Whipped Cream

Recipe Collection: Dessert

Tropical Curry Lemon Curd Coconut Cupcakes with Basil Whipped Cream elevate your dessert game with a vegetarian fusion treat that combines the tropical sweetness of coconut with a tangy curry lemon curd and aromatic basil whipped cream. These cupcakes are perfect for impressing guests at any gathering, offering a unique flavor profile that surprises with every bite. Ideal for those with a taste for adventure, this recipe is free from dairy, eggs, and gluten, making it a versatile option for various dietary needs.

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Overview

These Maharani Cupcakes are a regal treat inspired by Indian flavors, featuring a delightful combination of coconut cupcakes, a tangy curry lemon curd, and a fragrant basil-infused cream. Perfect for impressing guests, these cupcakes offer a sweet surprise with every bite. While they require some preparation, the end result is a stunning and delicious dessert that is well worth the effort.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

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, seasoned
• 1 Tablespoon silver dragees decorating candy

Steps

1. Prepare the Sweet Basil Cream: Heat the heavy whipping 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 the sugar, whisked eggs, and curry powder until smooth. Stir in lemon juice, zest, and melted butter. Microwave, stirring every minute, until thick enough to coat the back of 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 Coconut Cupcake Batter: In a mixing bowl, combine the packaged cake mix and sweetened flaked coconut. Add water, eggs, vegetable oil, and coconut extract. For a lighter texture, separate the egg whites, beat until medium-stiff peaks form, 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 brown 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 the seasoned 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, followed by a dollop of basil cream. Decorate with silver dragees.

Enjoy your homemade Tropical Curry Lemon Curd Coconut Cupcakes with Basil Whipped Cream!