Recipe Vanilla & Strawberry Mayonnaise Fairy/Cup Cakes

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You must have guessed it was coming?

Yeah, I know. I need more practice. The batter was a tad to thick by about 25-50ml of soy milk.

But the sponge is deliciously light and fluffy.

So.... this makes 12 (ish)
I used the bung it all in the food processor approach.... the mayonnaise was the egg free mayo I made yesterday and it was the version without mustard or apple cider vinegar.

Ingredients
240g plain flour
125-150g golden caster or granulated sugar
1½ tsp baking powder
½ tsp bicarb of soda
250ml mayonnaise (Recipe - Egg-free Mayonnaise)
200-250ml soy milk
1 tbsp vanilla extract/paste
2 or 3 small chopped strawberries

Method

1. Heat the oven to 180°C (170°C fan/350F)
2. Grease you cupcake tin or line with cup cake papers.
3. Add all the dry ingredients to the mixer/ processor bowl, and whisk briefly.
4. Add all of the mayo and most of the soy milk, and whisk again to combine (don't over combine, just mix and when it doesn't change any further you're done.) If it is looking thin, that's OK. If it is looking very thin, not so much. It should be a thick batter that you can pour, but not top thick else you'll end up with domed cup cakes like mine!
5. Pour into the baking tin, equal amounts of batter into the 12, add a few pieces of strawberries to the middle and push under with a teaspoon and hide them.
6. Bake in the middle of the oven for 17-18 minutes until evenly golden brown.
7. Take out and try to allow to cool before eating.

Based on Vanilla & Brown Sugar Mayonnaise Cupcakes but with substantially less sugar and made with egg free mayo and dairy free milk.