#32 Carrot and Pineapple Cupcakes

I've been watching a lot of Cupcake Wars and I find it very inspiring. I do wish they would bring in more bakers that are from anywhere but California. Nothing against Cali I am from there myself, but I would like to see a wider selection of bakers. I would also like to see some southern bakers too. If they are anything like Paula, then you know it will be an amazing buttery goodness. So with my inspirations oozing, my original cupcake that was a winner from this show was the blue velvet with lots of black berries. Unfortunately black berries are not in season so this was put to the back burner for now. So carrot it is! I looked in my Martha Stewart book and I wasn't feeling the recipe so I decided on the one from the Food Network which also included pineapple, lots of ginger and Chinese 5 spice. I was a little hesitant about the 5 spice. I really thought it would be gross, but it actually reminds me of apple pie spice. MMMM! If your looking for a quick and simple recipe that will wow some folks then this is it. Now the frosting.... Its not just good it's amazing! I think Aidan would have licked the bowl if I let him! So grate up some carrots and grab a can of crushed pineapple because after you see the outcome you know your going to want one!!

Showing off a little Karate action here.

Carrot and Pineapple Cupcakes (Courtesy of Food Network)


The Goods

1 1/2 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2 teaspoon Chinese five-spice powder

1/2 cup vegetable oil

1/4 cup crushed pineapple

3 large eggs room temp.

1 cup sugar

2 teaspoons vanilla

2 cup shredded carrots 

2 tablespoon Crystallized ginger finely chopped. Save some unchopped ginger for garnish too.

The How To

Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and Chinese five-spice powder and set aside.

In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla, chopped crystallized ginger and carrots.

This was the first time I used my food processor as a grater and it worked out well.

Fill the cups 3/4 full. Bake for 18-20mins. Rotate pan half way through baking time. I checked mine after 18mins with a toothpick and they were perfect. Let cool in the pan on a wire rack for 10mins. Then remove from pan and let cool completely before frosting.

Look at the little shredds of carrots!! Yumm!!!

Ginger Cream Cheese Frosting

It's finger licking good!!!

The Goods

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoon vanilla extract or paste. ( I love using the paste, you can see the little specks of vanilla seeds)

2 teaspoon ground ginger 

3 cups powdered sugar

The How To

In a large bowl, add the cream, butter, vanilla, and ginger. Blend the ingredients starting out on slow speed working up to medium-high speed (you don't want the stuff flinging out of the bowl!!) for about 3mins or until creamy consistency is reached.

Slowly adding the powdered sugar one cup at a time.

Now taste your amazing creation and frost those cupcakes!!!! Don't forget the crystallized ginger this will seal the deal.

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#26 Gingerbread Cupcakes

I think I'm starting to get my blogging grove back! So with the spirit of Christmas in mind, I thought gingerbread would be the perfect start to the month. However, after making these I found out I'm not the biggest fan of this flavor. It might have something to do with the molasses. Molasses by far is the grossest ingredient I've put in a cupcake! It's worse than jalapenos! On a positive note I really enjoyed the crystallized ginger which was used in the batter and on top of the finished cupcake.

Gingerbread Cupcakes (courtesy of Cupcake Project)
Dear Mr. Gingerbread Man I think these cupcakes will give you a run for your money!!!

The Goods
1stick unsalted butter
1cup unsulfured molasses
1cup sour cream
1 1/2 teaspoons grated lemon zest
2 1/3 cups flour
3/4teaspoon baking soda
1 1/2 teaspoon ground ginger
1teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup minced crystallized ginger (not the kind in syrup), diced really small

The How To
First chop up your ginger than set aside.

This picture is before I chopped the ginger up. The pieces should be much smaller than this.

Preheat the oven to 350 degrees. Place the butter and molasses in a small pan and bring to a boil over medium heat.

Pour the mixture into the bowl of stand up mixer that is fitted with a paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.

In another bowl sift the flour, baking soda, ground ginger, cinnamon, cloves, and salt together. Use a whisk and mix until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.

Now fold in the crystallized ginger with a spatula.

Fill cupcake liners about 2/3rds full. Bake for 25-30mins or until a toothpick comes out clean. Cool for 10mins before removing form the pan.

Cream Cheese Frosting
Has a hint of lemon which goes great with the crystallized ginger.

The Goods
8oz cream cheese a room temp.
1 stick unsalted butter room temp
1/2 teaspoon lemon zest
1/2teaspoon vanilla extract
3-4cups powdered sugar

The How To
Mix the cream cheese, butter, orange zest and vanilla together. Add the sugar and mix until smooth.

After the cupcakes are cool, frost and top them off with a few pieces of crystallized ginger.

The cupcake looks so small compared to the size of Aidan's head!

Packed and ready to go.

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