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1
For the cupcakes: Preheat the oven to 325 degrees F. Line a standard-size cupcake pan with 10 cupcake liners.
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2
In a large bowl, sift together the flour, baking powder, baking soda, curry powder, cinnamon, nutmeg and salt.
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3
Fold in the brussels sprouts and carrots until they are fully coated in the flour.
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4
Set aside.
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5
In a medium bowl, whisk together the cane sugar, orange juice, canola oil, 1/4 cup water, agave nectar and vanilla extract.
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6
Add these ingredients to your dry mixture and combine until everything is evenly moist.
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7
Fill the liners three-quarters full and bake until golden and baked through, about 15 minutes.
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8
Cool the cupcakes completely.
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9
For the frosting: In a stand mixer, cream together the shortening, cream cheese and margarine with the paddle attachment until light and fluffy.
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10
Add in the powdered sugar, vanilla extract and soy milk until blended together and fluffy.
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11
For the maple curry reduction: In a small saucepan, heat the maple syrup on high until thickened, about 8 minutes.
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12
Add in the curry powder and whisk to incorporate.
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13
Allow the mixture to cool slightly before using.
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14
To assemble: Generously frost your cupcakes with the cream cheese frosting and drizzle the tops with the maple curry reduction.
