Cabbage cupcakes with buttercream frosting and curry sauce
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 10 cupcakes
Complexity: easily
Quantity: 10 cupcakes
Cabbage cupcakes with buttercream frosting and curry sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
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
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Recipes with similar ingredients: Brussels sprouts, carrot, Agave nectar, maple syrup, brown sugar, Orange juice, powdered sugar, premium flour, vanilla extract, nutmeg, cinnamon, curry, soy milk
Cooking the dish according to the recipe:
- 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. - 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.
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