Vegan strawberry cupcakes

When I made the Bread Pudding with Strawberry Compote, the strawberries were too expensive. Few days back, I was pleasantly surprised to see vendors selling strawberries for half the price I paid before. It was not only cheap, but also of good quality. Later I realised, it was good looking but a bit more tart than the strawberries are supposed to be. Anyway, I adjusted it by adding more sugar.

So here is a recipe for strawberry cupcakes, which not only tastes good but also has a lovely color that makes it a perfect dessert for Valentine's day. The recipe is almost same as this Pineapple cupcake that I adapted from Vaishali's mango cupcake.

Ingredients to make around 12 medium sized 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

Procedure
1. Pre heat the oven to 170 degree C 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 vainlla 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 a ladleful of batter into the muffin tin.
6. Place the tin in the oven and bake for 25 minutes or until a tooth pick inserted in the centre comes out clean.

Enjoy with strawberry sauce or chocolate sauce or as it is.