Reviewed: Apr. 21, 2013

We went to a theme party which food from India was served. I had to make dessert. Found this recipe and gave it a try. We got rave reviews. One friend said it was the best cupcake she ever had. The presentation is beautiful. The Lemon curd made it very special and extra yummy. The only thing I would do is to half the recipe for the basil cream. It made way to much. Had to throw half away or else I would eat it! We served it with the rose ice cream to make the Dessert complete! Thank you! Donna from Bronx,N.Y.

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Reviewer:

Donna

Reviewed: Sep. 18, 2012

Loved this exotic recipe! I made mini cupcakes with a few minor changes. First, I made my own curry powder using 1 tsp turmeric, 2 tsp ground cumin, 1 tsp coriander powder, 1 tsp chili powder, a pinch of cinnamon, a pinch of nutmeg, and a pinch of cardamom. I am not a big fan of cream cheese frosting so I completely omitted the frosting, instead just using the basil infused whipped topping which was delicious! Next time I think I will pipe the sweet curry lemon cream into the cupcake! Highly recommended!!

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Reviewer:

jamie_lynn

Reviewed: Jul. 27, 2012

sooo delicious! My friends and I did a weekly dinner where we picked a country and each made food from that country. I chose this as the dessert for our India night and had different people from the group each make a different part. Then end result was beautiful and delectable. Everyone went gaga over these!

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Reviewer:

mariacteaches

Reviewed: Jun. 19, 2012

i was very hesitant to try these but am i glad i did! These cupcakes are so unique (in a good way). I made these for a summer party and I also made regular coconut cupcakes with a custard and frosting. After and hour these were gone and I had to take leftovers of the others home! I did modify the recipe for my own tastes and per other suggestions though. First of all I made a coconut cake from scratch (i never use box mix). Second, for the lemon curd I used regular curry and only put in about 1 teaspoon. That was more than enough for my taste. I would recommend starting with less and adding as you cook it if you so desire. Third, for the frosting i used a bit more cream cheese and way less sugar. I always add sugar as i go to any frosting and stop when it is sweet enough. Everyone agreed the basil frosting was the best part! I strongly recommend everyone try these, if you're scared just make a smaller batch (and then wish you'd made more)

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Reviewer:

styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 20, 2012

These cupcakes are amazing! Used the Duncan Hines butter yellow cake mix, Meyer lemons off our tree, and reduced the curry to 1 tsp. When I tasted the lemon curd I thought it was still too much curry but when you have all the flavors together they are delicious! We had an Indian-themed birthday lunch at work and everyone raved about dessert! I took everyone's advice and made 1/2 the recipe of curd and frosting and it was plenty for the dozen and a half it made. Thanks for expanding our palate's.

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Reviewer:

sisteract

Reviewed: Dec. 7, 2011

This recipe is amazing - I've made it for friends, relatives, and coworkers and have yet to meet someone who doesn't like them. I followed everyone else's recommendations and only used 1 Tbsp of curry and it turned out great. You will have a ton of curd left over, but the good news is that it freezes beautifully and makes future batches a cinch. However, do NOT listen to other reviewers' suggestions to cut down on the powdered sugar - it changes the consistency of the frosting and makes it really runny. I cut the frosting recipe in half and still had some left over. These cupcakes also do well as a mini-cupcake version.

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Reviewer:

CircusArchie

Reviewed: Oct. 5, 2011

DID NOT LIKE AT ALL. was making these for Indian lunch day at work and I didn't even take them in. Basil cream was ineatable and the lemon curd had way to much curry. The cupcake might have been ok but with different icing. Would not reccommend

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Reviewer:

lah

Cooking Level: Beginning

Reviewed: Jul. 14, 2011

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.

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