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.
Sweet Basil Cream:
350ml whipping cream
1 bunch fresh basil, washed and dried
Sweet Curry Lemon Curd:
200g caster sugar
2 eggs, lightly beaten
2 tablespoons mild curry powder
180ml fresh lemon juice
3 lemons, zested
60g unsalted butter, melted
300g caster sugar
250g plain flour
1 tablespoon baking powder
1 teaspoon salt
75g desiccated coconut
750g icing sugar, divided
110g cream cheese, room temperature
1 tablespoon silver dragees
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Method Prep:30min › Cook:40min › Extra time:3hr20min › Ready in:4hr30min
To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the caster sugar, two eggs and curry powder until smooth. Stir in the lemon juice, lemon zest and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set.
Preheat an oven to 180 C / Gas 4. Line 24 muffin cups with paper cases.
Prepare the cupcakes: Mix flour, baking powder and salt together and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time; beat well. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut.
Scoop the cake mixture into the prepared cases, filling the cups 2/3 full. Bake in the preheated oven until a skewer inserted into the centre of a cupcake comes out clean, about 30 minutes. Cool completely.
In a chilled bowl, whip the cold basil-infused cream and 1/2 of the icing sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining icing sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.