Chinese Five Spice Carrot Cupcakes

Finding my self settled into our new home here in North Carolina I began to think of finding a very part-time job, preferably revolving around food.  I paid a visit to TheSavory Spice Shop recently to see what they had to offer.  I was quite impressed with the shop and it’s many offerings.  My nose was delighted upon entering the store with the most wonderful aroma from a vast array of spices and herbs.  Quite intrigued, I made note that I might entertain a job there.

The following week I applied for and accepted a job with The Savory Spice Shop here in Greensboro.  It is a blessing!  This job, to me comes with many advantages.1. I make money2. I can walk to work3. I will learn about over 400 spices, herbs and blends4. I will meet new people5. I get to talk food while at this job6. I have a multitude of new recipes to try7. I am a happy girl

One of the first “new” to me spices I brought home is our Chinese Five Spice.  It boasts strong flavors from Chinese cinnamon, star anise, fennel seed, cloves, ginger and black pepper.  A sweet yet spicy aroma filled my kitchen as I baked these yummy, moist cupcakes.  They are topped with a delicious cream cheese frosting spiked with fresh ground ginger. Served as a unique dessert, a wonderful accompaniment to a hot cup of coffee or tea and quickly  devoured as a breakfast on the run,  you’ll find these cupcakes versatile as well as quick and easy to throw together.

Of course I did make one adjustment to the recipe; I added honey!  You’ll find it added in parentheses in the recipe.  Feel free to add or not when you bake these tasty, aromatic sweet treats.

This post is part of Our Growing Edge a site for sharing our trials, successes and failures (if any) in the kitchen.

Chinese Five Spice Carrot Cupcakes

Ingredients

• For cupcakes:

• 1 1/2 cups flour

• 1 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 3/4 tsp. salt

• 2 tsp. Chinese Five Spice

• 1/2 cup vegetable oil

• 1/4 cup crushed pineapple, drained

• 3 x eggs

• 1 cup sugar

• 2 tsp. pure Madagascar vanilla extract

• 2 cups shredded carrots (about 3-4 medium-sized carrots)

• (2 tablespoons wildflower honey)

• For frosting:

• 1 8oz packet cream cheese, softened

• 1/2 cup butter, softened

• 2 tsp. pure Madagascar vanilla extract

• 2 tsp. ground ginger

• 3 cups powdered sugar

• crystalized ginger as garnish

Instructions

1. For cupcakes: Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper cupcake liners. In a large bowl, whisk together flour, baking powder, baking soda, salt and Chinese Five Spice. In another large bowl, whisk together 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 min. Fill the muffin cups ¾ full with batter. Bake until the cupcakes are set, about 20 to 22 min. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. For frosting: In a large bowl, add the cream cheese, butter, vanilla and ground ginger. Blend the ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.

2. Serving Suggestions:

3. Garnish frosted cupcakes with crystallized ginger.

4. Yields: 12 cupcakes

5. Thanks to: Janet Johnston, Savory Spice Shop founder

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