Vegan Brussel Carrot Curry Cupcakes with Cream Cheese Frosting and Maple Curry Reduction

Deselect All

Cupcakes:

2 1/3 cups organic, unbleached white flour

1 tablespoon baking powder

1 teaspoon baking soda

2 teaspoons curry powder

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3/4 teaspoon salt

2 cups grated brussels sprouts

1 cup grated carrots

1 cup organic cane sugar

1 cup orange juice

1/2 cup canola oil

1/4 cup agave nectar or maple syrup

2 teaspoons vanilla extract

Cream Cheese Frosting:

1 1/2 cups organic vegetable shortening

1/2 cup vegan cream cheese, such as Tofutti  

1/4 cup vegan margarine

5 cups powdered sugar

1 tablespoon vanilla extract

A splash of soy milk

Maple Curry Reduction:

1/4 cup maple syrup

1/4 teaspoon curry powder