• Note: For the best results, I recommend using grams for this recipe. Alternatively, use the spoon and level method to measure the flour. Use a spoon to add flour to a measuring cup and level it off with a knife. Do not use the measuring cup to scoop flour out of your container as too much flour will result in dense cupcakes.
• Preheat the oven to 180°C (350°F). Line 1-2 cupcake trays with liners.

Making the vegan strawberry cupcakes:

• Add all your strawberries to a blender or food processor. Puree until there are no more chunks. Set aside.
• Add all the dry ingredients to a large mixing bowl and mix until combined or until there are no more big lumps. If you're using food dye, include it with the wet ingredients.
• Add the strawberry puree and the rest of the wet ingredients to the mixing bowl. Fold the mixture until just combined. The batter should be thick and slightly bubbly. Lumps in the batter are fine, as long as they aren't lumps of flour. Over mixing the batter will result in dense cupcakes.
• Divide the batter between your cupcake liners.

Baking the cupcakes:

• Bake the cupcakes for 18-20 minutes or until you can insert a toothpick into a middle cupcake and it comes out clean. The baking time will depend on your cupcake tray and size of your individual cupcakes.
• Cool the cupcakes in the tray for 5 minutes then transfer them to a cooling rack. These cupcakes may brown underneath which is normal. If you eat the cupcakes immediately, they may stick a little to the liners and will be very moist (this is due to the high amount of fruit in the recipe). However, when they cool, they'll peel away more easily and the texture will change.

Decorating and serving the vegan strawberry cupcakes:

• Prepare your frosting of choice.
• When the cupcakes are completely cool, use a piping bag with a star-shaped nozzle to frost the cupcakes. Alternatively, use a knife to spread the frosting on the cupcakes. Decorate with fresh strawberries and freeze-dried strawberries/raspberries if desired. Serve immediately.
• Store the frosted cupcakes in the fridge for up to 3 days. The unfrosted cupcakes can be stored at room temperature for 1 day or in the freezer for up to 1 month.