Five-Spice Pineapple Carrot Cupcakes with Ginger Cream Cheese frosting

Yep, this is how we do it at the Crombie house! :)

I started off my new job today in a crazy situation. (Power out for an hour made for training to be a daunting task). But it seems to be a better place by far than where I was at.

Well, I decided I was going to finally bake those delicious cupcakes I saw on Spice & Easy, my favorite new show!

Let me tell you, my (messy) house smells amazing.

I would have to say that $7.59 for the crystallized ginger this recipe calls for was ridiculous-sounding to me at the store. (You can totally tell in this picture how much I chopped off of my hair!)

But making our own was a big hassle. However, we now have ingredients for home-made ginger ale AND the crystallized ginger, so nothing goes to waste. I thought that was a decent compromise for an hour at the stove/ oven.

Well, this frosting is just fabulous! There are 2 tsp. of ground ginger in it, and I still don't think that's enough. But, to each his own. 

I highly recommend using silicone cupcake holders for baking this dish - it worked marvelously well! 

Here's the recipe for the Cupcakes & frosting: 

Five Spice Pineapple Carrot Cupcakes with Ginger Cream Cheese Frosting

And the link for the crystallized ginger:

Crystallized Ginger

And last but not least, homemade ginger ale:

Ginger Ale