* *I used the tapioca starch to insure a thicker, more stable curd since I didn't want to chance it being just runny enough to ooze out all over your brand new, expensive sweater, blouse or shirt on the first, second and third bite.
**Double the recipe if you want a lot of frosting - especially a somewhat high, decorative swirl, (if piped), on each cupcake. Unfortunately, cream cheese frosting doesn't hold a design as well as a buttercream or decorator's frosting, so put them in the fridge as soon you pipe on the frosting.
EXTRA NOTE - I achieved the striped frosting by brushing the inside of a disposable plastic pastry bag with red, orange and gold gel paste food color stripes before loading with the frosting. Parts of the frosting swirl that didn't have the gel color, I touched up with a fine brush dipped in that color.
ONE MORE EXTRA NOTE - You don't have to add the habanero to both the batter and curd. I usually just add it to the curd, depending on who I'm making them for.