For the cupcakes: Preheat the oven to 325 degrees F. Line a standard-size cupcake pan with 10 cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, curry powder, cinnamon, nutmeg and salt. Fold in the brussels sprouts and carrots until they are fully coated in the flour. Set aside.
In a medium bowl, whisk together the cane sugar, orange juice, canola oil, 1/4 cup water, agave nectar and vanilla extract. Add these ingredients to your dry mixture and combine until everything is evenly moist.
Fill the liners three-quarters full and bake until golden and baked through, about 15 minutes. Cool the cupcakes completely.
For the frosting: In a stand mixer, cream together the shortening, cream cheese and margarine with the paddle attachment until light and fluffy. Add in the powdered sugar, vanilla extract and soy milk until blended together and fluffy.
For the maple curry reduction: In a small saucepan, heat the maple syrup on high until thickened, about 8 minutes. Add in the curry powder and whisk to incorporate. Allow the mixture to cool slightly before using.
To assemble: Generously frost your cupcakes with the cream cheese frosting and drizzle the tops with the maple curry reduction.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Amy Loch