Vegan

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

recipe image

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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