Step 1

Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.

Step 2

Sift the flour into a bowl and add the sugar, baking soda and salt.

Step 3

Then add the soy milk, vanilla extract, oil and white vinegar.

Step 4

Mix until just mixed, using a hand whisk to get rid of any big lumps. Don't overmix, tiny lumps are fine.

Step 5

Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.

Step 6

Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn't come out clean, then put them back in for a further 5 minutes.

Step 7

Move to a cooling rack and allow to cool thoroughly before frosting.

Step 8

Prepare the frosting by adding the vegan butter, powdered sugar, vanilla extract and strawberry flavoring to an electric mixer bowl. Begin mixing on low speed, gradually increasing speed until you have perfectly smooth frosting.

Step 9

Decorate with fresh strawberry slices before serving (optional).