Basil-Infused Maharani Cupcakes

Follow our step-by-step guide on how to make Basil-Infused Maharani Cupcakes.

1. Step 1

   Start by making the sweet basil cream. In a saucepan, heat the heavy whipping cream until it's hot but not boiling. Once heated, turn off the heat and add the fresh basil, stems included. Let this mixture steep for about an hour, allowing the flavors to meld beautifully. After steeping, refrigerate the cream for at least three hours or overnight. When ready, strain the cream to remove the basil leaves and stems, discarding them.

2. Step 2

   Next, prepare the sweet curry lemon curd. Grab a large microwave-safe bowl, as the curd will expand while cooking. Whisk together the white sugar, two eggs, and curry powder until smooth. Then, stir in the lemon juice, lemon zest, and butter. Microwave the mixture, stirring every minute, until it thickens enough to coat the back of a spoon. Once thickened, pour the curd through a sieve to ensure a smooth texture and refrigerate it for at least three hours or until set. It should have a soft pudding-like consistency.

3. Step 3

   Preheat your oven to 350°F (175°C) and line 24 muffin cups with cupcake liners. In a mixing bowl, combine the white cake mix and coconut flakes. Add in the water, three eggs, vegetable oil, and coconut extract. For an extra light texture, you can separate the egg whites from the yolks, beating the whites until medium-stiff peaks form, then gently fold them into the batter.

4. Step 4

   Scoop the cake batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for around 20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool completely.

5. Step 5

   While the cupcakes cool, whip the chilled basil-infused cream with three cups of confectioners' sugar until stiff peaks form. In another bowl, beat the cream cheese with the remaining three cups of confectioners' sugar until smooth and soft. Gently fold the whipped basil cream into the cream cheese mixture until fully combined, creating a light and fluffy frosting.

6. Step 6

   To decorate, spread a generous tablespoon of the sweet curry lemon curd on top of each cooled cupcake. Finish with a dollop of the basil cream and sprinkle with colorful dragees for a festive touch.