About this recipe: Named for a queen in India, these coconut cupcakes with curry lemon curd and a sweet basil cream topping will wow your friends and family. They have sweet but exotic flavours and a stunning presentation. The cupcakes take time to create, but the final product is worth it! The lemon curd and basil cream need time to chill, so they can be made the night before.
Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!
Copiously unique! I'm the only reviewer of this recipe so far and I was excited to take my first bite. The combination of flavors were unbelieveably harmonious, especially if you like exotic flavors of the East and the Tropics. You will be delightfully surprised by this cupcake! Definitely NOT for the faint of palette! I used Duncan Heinz butter recipe yellow cake mix. For the frosting: 1 Tbsp of mild curry, 1 tsp of coconut extract and 4 cups of powder sugar in total and it was plenty. Next time, I will dice the flaked coconuts to reduce the stringy texture. Used only 1 stem of the basil and it perfumed the frosting perfectly. It is a process, but I believe it will be a recipe you'll want to use when you want something that can only be experienced! - 19 Oct 2009 (Review from Allrecipes US | Canada)
Each individual part of these cupcakes is very good: the coconut cupcakes, the curry lemon curd and the basil cream. Together though, the taste was a little bizarre. I enjoyed eating it, though I didn't want to have another one. I guess I don't like my desserts to taste like dinner. However, the coconut cupcakes are the best I've ever had. I made them again and made a frosting of 1 part cream to 2 parts powdered sugar- whip until desired consistency and add orange blossom water or jasmine flavoring to taste. They were to die for this way and I served them at a party...people were begging me for the recipe! - 18 May 2010 (Review from Allrecipes US | Canada)
I also made these for an Indian-themed dinner, and they were quite a hit. I must admit that I toned down some of the more intense tastes...only 1 T curry powder, and just a few basil leaves in the whipping cream. The cupcakes looked beautiful - I scooped out a plug from the top of each cupcake and filled with lemon curd, then topped with the slice of cupcake that I removed. Then I spread some more lemon curd over the top, with the whipped cream over that, but not quite covering it all of the way. Over that, I sprinkled toasted coconut, and topped with a sprig of very small basil leaves. Great presentation, unique flavor. - 14 Jul 2011 (Review from Allrecipes US | Canada)