Buttercream filled carrot cupcakes

Recently I've been going carrot cake crazy! They're just so flavoursome, in comparison to many others. The only problem has been that they're quite time consuming to make, with all the carrot grating etc. But I've found a quick-fix solution! Trust me you'll thank me for this one!

All you need for the cake is... 
Packet of Wright's Baking Carrot Cake Mix (I got mine from Lidl) 

120ml vegetable oil              

400ml water

And the frosting:

200g butter, softened

85g icing sugar, sifted

1 or 2 tsp ground cinnamon

Yes, that's really it! I'm slightly cheating I know, but this mix is actually very good and even surprised me, as I'm not usually a fan of pre-made baking bits.

Method:

1). Mix water & oil into a mixing bowl then add the cake mix until a smooth batter

2). Spoon your batter into cupcake cases

3). Bake at 180°C (360°F) for 30–45 mins
4). Leave to cool for a few hours
5). Mix your soft butter, icing sugar and cinnamon together and pip of spread.                                    

And wa-lah! Embarrassingly easy but the most tasty cupcakes for no effort at all. 

I'm hoping to attempt baking a Humingbird cake next, but slightly worried! Has anyone have any pointers for me?

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Swing by for a natter!

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Disclaimer note: I was not sponsored by Wright's Baking and as always my views are honest and unbiased.