Carrot Cake Cupcakes
500 ml cake flour
500 ml sugar
750 ml finely grated carrot
5 ml Moir’s Baking Powder
5 ml Moir’s Bicarbonate of Soda
5 ml ground cinnamon
250 ml oil
4 extra-large eggs
250 ml icing sugar
125 g butter
grated rind of 1 orange
5 ml Moir’s orange essence
Preheat oven to 180º C.
Line cupcake pans with paper cases.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake cases until they are ½ to 2/3 full.
Bake for 20 - 25 minutes or until toothpick inserted in centre comes out clean.
Leave to cool and decorate with orange butter icing and orange rind.
Mix all the ingredients for the icing together and beat until light and fluffy. Add a little water if the icing is too stiff.