Strawberry Craze!

I have been so obsessed with making strawberry banana smoothies lately; even after workouts for Matt and I, but just adding a few scoops of protein powder...uh huh! Today I had an appetite for strawberry cupcakes and thought I'd make a batch for dessert after church tomorrow. A few members of the Nolan family have decided to take action towards being vegan; soooo, I thought it'd be a great idea to find a vegan strawberry cupcake recipe for everyone to indulge in. Yes, this was the very FIRST time I've ever made cupcakes from scratch, and it was super exciting! It not only tasted good, but also has a lovely color that makes it a perfect dessert for the holidays...which are just around the corner!!!

Ingredients to make 12 Cupcakes:
All purpose flour/Maida: 1 1/2 cups
Baking powder: 2 tsp
Salt: 1/2 tsp
Strawberry puree: 1 1/2 cups(I washed around 12 to 15 strawberries, cut into two pieces and pureed in a mixer.)
Canola oil: 1/3 cup(I used sunflower refined oil)
Granulated sugar: 2/3 cup(I added around 1/2 cup more as the strawberries were a bit tart)
Vanilla extract/essence: 1 tsp

Instructions:
1. Pre heat the oven to 375 degrees F and place paper liners in the muffin tin or grease the tin with oil.
2. Sift flour, baking powder and salt and keep aside.
3. In another large bowl, beat together the puree, oil, sugar and vanilla until well mixed.(I did this with electric mixer)
4. Add the flour mixture to the wet mixture and mix until the batter is smooth.(Do not over mix)
5. Pour 3 spoonfulls of batter into the muffin tin.
6. Place the tin in the oven and bake for 25 minutes

The evening ended with friends Kat and Ryan stopping by for an awesome visit. Zoey of course made a scene and was showing off...she loves being the center of attention.