Eggless Strawberry Cupcakes

I am not a fan of rich butter cream frosting on my cakes and I always prefer to have a simple plain cake with my cup of tea. These eggless cupcakes are really easy to make and not too rich and sweet. They make the perfect guilt free teatime treat.

Ingredients:

Dry Ingredients:

1.75 cups plain flour
3/4 cup sugar
1/4 cup Nesquick strawberry flavour milkshake powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
6 strawberries hulled and diced.

Wet Ingredients:

1/3 cup  sunflower oil
1 tablespoon apple cider vinegar
1 cup water
1 teaspoon vanilla essence

Method:

1. Preheat the oven to 180 degrees C/ 375 degrees F
2. In a bowl add the sugar and Nesquick powder and mix together.
3. In the same bowl sieve together the flour, salt, baking powder and bicarbonate powder.
4. Fold the flour and sugar together.
5. In a jug add the water, oil, apple cider vinegar and the vanilla essence and whisk together.
6. Fold the wet ingredients into the dry gently.Fold in the chopped strawberries.
7. Spoon the mixture into cup cake liners and bake the cakes for 15-18 minutes until golden brown. You can check if the cakes are cooked by inserting a skewer into the centre of the cake , if it comes out clean cakes are baked.
8. Remove cakes from oven and transfer them to a wire cooling rack.

NB-This recipe is using American size cups later I will update it with grams and oz.