Maharani Cupcakes
"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 flavors 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."
Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Sweet Basil | 5 leaves fresh (2.5g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Sweet Basil Cream:
- 1 1/2 cups heavy whipping cream
- 1 bunch fresh basil, washed and dried
- Sweet Curry Lemon Curd:
- 1 cup white sugar
- 2 eggs, lightly beaten
- 2 tablespoons mild curry powder
- 3/4 cup fresh lemon juice
- 3 lemons, zested
- 1/4 cup unsalted butter, melted
- Coconut Cupcakes:
- 1 (18.25 ounce) package white cake mix
- 1 cup sweetened flaked coconut
- 1 1/4 cups water
- 3 eggs
- 1/3 cup vegetable oil
- 2 tablespoons coconut extract
- 6 cups confectioners' sugar, divided
- 1/2 (8 ounce) package cream cheese, room temperature
- 1 tablespoon silver dragees decorating candy