Maharani Cupcakes

Maharani Cupcakes


Unique recipe makes 2 dozen cupcakes Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • Candy Basil Cream:

  • 1 half cups heavy whipping cream

  • 1 bunch recent basil, washed and dried

  • Candy Curry Lemon Curd:

  • 1 cup white sugar

  • 2 eggs, calmly crushed

  • 2 tablespoons delicate curry powder

  • three/four cup recent lemon juice

  • three lemons, zested

  • 1/four cup unsalted butter, melted

  • Coconut Cupcakes:

  • 1 (18.25 ounce) package deal white cake combine

  • 1 cup sweetened flaked coconut

  • 1 1/four cups water

  • three eggs

  • 1/three cup vegetable oil

  • 2 tablespoons coconut extract

  • 6 cups confectioners’ sugar, divided

  • half (eight ounce) package deal cream cheese, room temperature

  • 1 tablespoon silver dragees adorning sweet

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  • PREP

    30 minutes

  • COOK

    20 minutes


    four hrs 30 minutes

Maharani Cupcakes


  1. To make the candy basil cream, warmth the whipping cream in a saucepan till scorching; don’t boil. Flip off the warmth and add the basil, stems and all, to the cream and permit it to steep for 1 hour. Refrigerate the cream for three hours or in a single day. Pressure and discard the basil.
  2. In the meantime, make the candy curry lemon curd. Use a big microwave-protected bowl: the curd will increase to twice its quantity because it cooks. Whisk collectively the white sugar, two eggs, and curry powder till clean. Stir within the lemon juice, lemon zest, and butter. Prepare dinner within the microwave, stirring at one-minute intervals, till the combination is thick sufficient to coat the again of a metallic spoon. Pour the cooked curd by way of a sieve and refrigerate for a minimum of three hours or till set. The combination may have the consistency of sentimental pudding.
  3. Preheat an oven to 350 levels F (one hundred seventy five levels C). Line 24 muffin cups with cupcake liners.
  4. Mix the white cake combine and coconut flakes in a mixing bowl. Stir within the water, three eggs, vegetable oil, and coconut extract. (For an additional-mild texture, separate the egg whites from the yolks and beat the whites till medium-stiff peaks type. Fold the crushed egg whites into the cake batter.)
  5. Scoop the cake batter into the ready pans, filling the cups 2/three full. Bake within the preheated oven till the sides are golden brown and a toothpick inserted into the middle of a cupcake comes out clear, about 20 minutes. Cool utterly.
  6. In a relaxing bowl, whip the chilly basil-infused cream and three cups of confectioners’ sugar till stiff peaks type. Refrigerate. Beat the cream cheese and remaining three cups of confectioners’ sugar till clean and gentle. Fold within the whipped cream and blend gently till absolutely mixed.
  7. To embellish the cupcakes, unfold a tablespoon of the lemon curd on prime of every cupcake, adopted by a dollop of the basil cream. Sprinkle with dragees.


  • Energy
  • 393 kcal
  • 20%
  • Carbohydrates
  • 60 g
  • 19%
  • Ldl cholesterol
  • sixty nine mg
  • 23%
  • Fats
  • sixteen.three g
  • 25%
  • Fiber
  • zero.eight g
  • three%
  • Protein
  • three.1 g
  • 6%
  • Sodium
  • 193 mg
  • eight%

* % Day by day Values are based mostly on a 2,000 calorie weight-reduction plan.


Recipe by mkecupcakequeen

“Named for a queen in India, these coconut cupcakes with curry lemon curd and a candy basil cream topping will wow your family and friends. They’ve candy however unique flavors and a shocking presentation. The cupcakes take time to create, however the last product is value it! The lemon curd and basil cream want time to relax, to allow them to be made the night time earlier than.”

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