Cabbage cupcakes with buttercream frosting and curry sauce

Ingredients:

Cupcakes:

• 2 and 1/3 cups premium flour
• 1 tbsp baking powder
• 1 teaspoon baking soda
• 2 tsp curry powder
• 1 teaspoon ground cinnamon
• 1/8 tsp. nutmeg
• 3/4 tsp salt
• 2 cups grated Brussels sprouts
• 1 cup grated carrots
• 1 cup cane sugar
• 1 cup orange juice
• 1/2 tbsp. canola oil
• 1/4 tbsp. agave nectar or maple syrup
• 2 tsp vanilla extract

Cream Cheese Frosting:

• 1.5 cups vegetable shortening
• 1/2 cup vegan cream cheese
• 1/4 cup vegan margarine
• 5 cups powdered sugar
• 1 tbsp vanilla extract
• A little soy milk

Sauce:

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

Preparation:

1. For cupcakesPreheat oven to 160°C. Line a standard baking sheet with 10 cupcake liners.
   
   In a large bowl, combine flour, baking powder, baking soda, curry powder, cinnamon, nutmeg, and salt. Add the Brussels sprouts and carrots and toss until completely coated. Set aside.
   
   In a medium bowl, combine cane sugar, orange juice, canola oil, 1/4 cup water, agave nectar, and vanilla extract. Add these ingredients to the dry mixture and stir until smooth.
2. Fill the cupcake liners three-quarters full and bake until golden brown, about 15 minutes. Refrigerate the cupcakes until completely cool.
   
   For the glazeUsing a mixer, beat the cream cheese, margarine, and shortening thoroughly. Add the powdered sugar, vanilla extract, and soy milk and mix well.
   
   For the sauceIn a small saucepan, heat the maple syrup over high heat until thickened (about 8 minutes). Add the curry powder and stir. Chill the sauce before using.
   
   Innings: Pipe cream cheese frosting onto cupcakes using a piping bag and drizzle maple curry sauce between the cupcake petals.