Cabbage cupcakes with butter cream and curry sauce – detailed cooking recipe. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Amount: 10 cupcakes B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cupcakes:
- 2 and 1/3 Art. premium flour
- 1 tbsp. l baking powder
- 1 tsp baking soda
- 2 tsp curry powder
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- 3/4 tsp salt
- 2 tbsp. grated brussels sprouts
- 1 tbsp. grated carrots
- 1 tbsp. cane sugar
- 1 tbsp. orange juice
- 1/2 tbsp. canola oil
- 1/4 Art. agave nectar or maple syrup
- 2 tsp vanilla extract
Cream Cheese Frosting:
- 1.5 tbsp. vegetable mix
- 1/2 tbsp. veggie cream cheese
- 1/4 Art. vegan margarine
- 5 tbsp. powdered sugar
- 1 tbsp. l vanilla extract
- Some soy milk
Sauce:
- 1/4 Art. maple syrup
- 1/4 tsp curry powder
Recipes with similar ingredients: Brussels sprouts, carrots, Agave Nectar, Maple Syrup, Brown Sugar, Orange juice, powdered sugar, premium flour, vanilla extract, nutmeg, cinnamon, curry, soy milk
Recipe preparation:
- For cupcakes: Preheat the oven to 160 ° C. Lay out on standard baking tray 10 cupcake tins. In a large bowl mix flour, baking powder, baking soda, curry powder, cinnamon, nutmeg and salt. Put brussels sprouts and carrots and mix until they are completely covered with flour. Set aside side. In a medium bowl, mix cane sugar, orange juice, canola oil, 1/4 tbsp. water, agave nectar and vanilla extract. Add these ingredients to the dry mix and mix until smooth. consistency.
- Fill the molds three quarters and bake until golden color about 15 min. Cool the cupcakes to cool completely. For glaze: with a mixer, beat the cream cheese, margarine and overalls Add powdered sugar, vanilla extract and soy milk and mix well. For sauce: in a small saucepan heat maple syrup over high heat until thickened (about 8 min.). Add curry powder and mix. Before use cool the sauce. Serve: squeeze icing out of cream cheese on cupcakes with a cooking bag, and pour maple sauce with curry between the resulting petals.
