Recipe courtesy of Janet Johnston, tested at high altitude. Prep time 25 minutes, cook time 20 to 22 minutes. Makes 12 cupcakes.
Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour (if at sea level, omit the extra tablespoon flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons Chinese five-spice powder
1/2 cup vegetable oil
1/4 cup crushed pineapple
3 large eggs
1 cups sugar
2 teaspoons pure vanilla extract
2 cups shredded carrots (about 3 to 4 medium- sized carrots)
Frosting, recipe follows
Crystallized ginger, as garnish
Directions
Preheat the oven to 350 degrees. 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 powder.
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.
Ginger Cream Cheese Frosting
Ingredients
1 ( 8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons Madagascar vanilla extract
2 teaspoons Chinese ground ginger
3 cups powdered sugar
Directions
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.
