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

Ingredients:

• 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
• 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
• 1/4 cup maple syrup
• 1/4 teaspoon curry powder

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