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

Name: Vegan Brussel Carrot Curry Cupcakes with Cream Cheese Frosting and Maple Curry Reduction
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: American
Ingredients: 1 Tbsp baking powder; 1 teaspoon baking soda; 473 milliliters grated brussels sprouts; 237 milliliters organic cane sugar; 118 milliliters canola oil; 237 milliliters grated carrots; 0 teaspoons curry powder; 2 teaspoons curry powder; 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 59 milliliters agave nectar or maple syrup; 59 milliliters maple syrup; 237 milliliters orange juice; 1 liters powdered sugar; 1 teaspoons salt; 1 Tbsp A soy milk; 552 milliliters organic, unbleached white flour; 1 Tbsp vanilla extract; 2 teaspoons vanilla extract; 118 milliliters vegan cream cheese, such as Tofutti; 59 milliliters vegan margarine; 355 milliliters organic vegetable shortening

The recipe Vegan Brussel Carrot Curry Cupcakes with Cream Cheese Frosting and Maple Curry Reduction could satisfy your American craving in roughly 1 hour and 15 minutes. One serving contains 930 calories, 5g of protein, and 50g of fat. This recipe serves 10. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable shortening, vanillan extract, ground nutmeg, and a few other things to make it today. It is a good option if you're following a vegan diet.

Instructions

For the cupcakes: Preheat the oven to 325 degrees F. Line a standard-size cupcake pan with 10 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

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.

Ingredients you will need

Brussels Sprouts