Chinese Five Spice Carrot Cupcakes with Ginger Frosting

Ingredients for the carrot cupcakes: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons Chinese Five Spice 1/2 cup vegetable oil 1/4 cup crushed pineapple, drained 3 large eggs 1 cups sugar 2 teaspoons Madagascar vanilla extract 2 cups shredded carrots (about 3 to 4 medium-sized carrots) Ingredients for the ginger frosting: 1 (8 oz.) package cream cheese, softened 1/2 cup butter, softened 2 tsp. Madagascar vanilla extract 2 tsp. ground Chinese ginger 3 cups powdered sugar Crystalized ginger as garnish

Directions for the cupcakes: Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese Five Spice. In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes. Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger. Directions for the frosting: In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend the ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar. Yields: 12 cupcakes Thanks to: Janet Johnston, Savory Spice Shop founder and host of Food Network's Spice & Easy.

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