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A Sophisticated Cupcake

CATEGORY: Cakes
A non traditional cupcake that combines Indian spices with the sweetness of sugar and hint of basil...Delicious!
SERVINGS: 24

PREP TIME: 40 min.

COOK TIME: 20 min.

INGREDIENTS
Sweet Basil Cream
1 1/2 c heavy whipping cream
1 bunch fresh basil, washed and dried
Sweet Curry Lemon Curd
1 c white sugar
2 eggs, lightly beaten
2 T mild curry powder
3/4 c fresh lemon juice
3 lemons zested
1/4 c unsalted butter, melted
Cake
1 (18.25 oz) white cake mix
1 c sweetened flaked coconut
1 1/4 c water
3 eggs
1/3 c vegetable oil
2 T coconut extract
Topping
6 c confectioners sugar,divided
1/2 (8 oz) package cream cheese, room temperature
Garnish
1 T silver dragees (deocrating candy)or mint leaf for garnish

DIRECTIONS
  1. 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 to steep for 1 hour. Refrigerate for 3 hours or this maybe be done the day before and refrigerated overnight. Strain and discard the basil.
  2. Sweet Curry Lemon Curd: Using a large microwavable bowl whisk together the white 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 (1-3minutes). Pour the cooked curd through a sieve and refrigerate for a least three hours or until set, again this can be done the day before and refrigerated overnight. The mixture will have the consistency of soft pudding.
  3. Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.
  4. Cupcakes: Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract until thoroughly incorporated.
  5. Scoop the cake batter into the prepared muffin cups, 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
  6. In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
  7. 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 or mint leaf for garnish.