Maharani Cupcakes

Recipe View Infuse the Basil Cream: Heat the heavy cream in a saucepan over medium heat until it's hot but not boiling. (5 minutes). Remove from heat, add the fresh basil (stems and all), and allow it to steep for 1 hour. Refrigerate the basil-infused cream for at least 3 hours, or preferably overnight. Strain the cream, discarding the basil. (3 hours)

Recipe View Prepare the Curry Lemon Curd: In a large, microwave-safe bowl, whisk together the white sugar, eggs, and curry powder until well combined. Stir in the fresh lemon juice, lemon zest, and melted butter. Microwave in 1-minute intervals, stirring well after each interval, until the mixture thickens enough to coat the back of a metal spoon (about 3-5 minutes total). Pour the cooked curd through a fine-mesh sieve to ensure a smooth texture. Refrigerate for a minimum of 3 hours, or until fully set. The curd should have a soft, pudding-like consistency. (3 hours)

Recipe View Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners. (10 minutes)

Recipe View Combine Cake Ingredients: In a large mixing bowl, combine the white cake mix and sweetened flaked coconut. Add the water, eggs, vegetable oil, and coconut extract. Mix until just combined. For a lighter texture, you can separate the egg whites, beat them until medium-stiff peaks form, and gently fold them into the batter. (10 minutes)

Recipe View Bake the Cupcakes: Fill each cupcake liner about 2/3 full with the cake batter. Bake in the preheated oven for approximately 20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack. (30 minutes)

Recipe View Make the Basil Cream Cheese Frosting: In a chilled bowl, whip the cold basil-infused cream with 3 cups of confectioners' sugar until stiff peaks form. Set aside. In a separate bowl, beat the cream cheese with the remaining 3 cups of confectioners' sugar until smooth and creamy. Gently fold the whipped basil cream into the cream cheese mixture until fully incorporated. (15 minutes)

Recipe View Decorate: Spread a generous tablespoon of the curry lemon curd on top of each cooled cupcake. Dollop with the basil cream cheese frosting. Sprinkle with silver dragees for a touch of elegance. (20 minutes)