Strawberry Teeny Cakes

Read the recipe after the jump!

For a dozen mini cakes/muffins:

• 1 1/2 c. flour
• 1/2 c. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. soy milk
• 1/3 c. vegetable oil
• 2 tsp. vanilla extract
• 1 c. frozen strawberries, cubed

Thaw out the frozen strawberries on a paper towel and cut it into small cube shapes.

Preheat your oven to 375°f. Prepare paper cups in a muffin pan or grease and sugar each of the individual cups in the pan. Mix together the salt, baking soda, baking powder, flour, and sugar. Add the plain soy milk, oil, and vanilla. Fold in the cubed strawberries and pour the batter into the muffin pan, evenly dispersed. Bake for about 15 to 20 minutes.