Vegan Strawberry Cupcakes - Recipe Monday

Today we are trying something new: A recipe! Because, well the wife took over :) We will see whether it will become a thing or not. So let's get started.

Here is what you will need to make these super delicious vegan summer cupcakes:
Makes 12 cupcakes:

• 4 tbsp (vegan) butter or margarine at room temperature
• 2/3cup sugar
• 2tbsp vanilla extract
• 2 egg replacement (I used 2 tbsp flax seed meal and 6 tbsp water, but if you are not vegan feel free to use 2 eggs)
• 1 and 1/2 cups flour
• 1 tsp baking powder
• 1/2 cup milk (such as plain soy milk)
• 7 oz strawberries (about 8 strawberries), pureed (try raspberries or maybe even peach)

1. Preheat your oven to 325F and lightly grease a muffin pan.
2. In a bowl, cream together the butter/margarine, sugar and vanilla extract until light and fluffy.
3. Mix in the egg replacement, then add in the flour and baking powder and stir until well combined.
4. Lastly add in the pureed strawberries. The batter will look nice and pink.
5. Spoon the batter into the prepared muffin pan and bake for 30 to 35 minutes or until a tooth pick inserted into the center of the cupcake comes out clean.

What is great about these cupcakes is that they are easy to make and don't require any weird ingredients... and they are a lot cheaper than anything you can buy at the store. (We buy flour, soy milk and vanilla extract from Costco.)
And if you are worried that these might taste funky, I assure you they taste wonderful. I never use milk or eggs in my baking and no one has ever noticed a difference. I halved the recipe yesterday and made 6 cupcakes, and what can I say... they were gone by bedtime. In addition, they don't need fancy frosting. They are wonderful with just a dusting of powdered sugar or a drizzle of melted chocolate.