Shiz Can't Cook Series: Egg-less Cupcakes

So now that we know Popo is allergic to eggs, I looked up some egg free cupcake recipes online. Most of them are chocolate... but I don't think I'm ready to give a 13 month old some chocolate yet.

Then! I found a vegan website that had these strawberry cupcakes. Could be muffins. What is the difference between cupcakes & muffins anyway? With or without the frosting?

Anyhoo, I decided to give it a try.

The dry:
1 3/4 cup flour
1/2 cup sugar
1 tsp baking soda

The wet:
1/2 cup canola oil
1 Tbsp vinegar
1 tsp vanilla
8 oz strawberry puree

I don't really care for strawberries, nor do I have frozen strawberries on hand, so I substituted w/ cranberry-raspberry apple sauce. Each snack cup was 3.9 oz, so 2 snack cups will do.

Oh, the original recipe asked for 3/4 cup to 1 cup sugar, but since this is for a toddler, I went w/ 1/3 cup sugar. Drastically less, but it should be sweet enough.

The site said to mix the dry, then mix the wet separately, but I just dumped them all in the same bowl. Started out w/ the dry, then added the wet.

Maybe I should have waited to put the vinegar last, since the chemical reaction of the baking soda + vinegar is supposed to do something for baking, right? But I don't know the science of it, so I just dumped them in random order.

The batter looked rather purple, even though the cranberry-raspberry apple sauce was dark pink. I might get purple cupcakes *laugh*

Also the batter isn't very liquid-y. Kinda lumpy, like oatmeal. But I poured/dumped them into the cupcake molds.

Oven: 350F for 22 mins

Ta dah!
(wait, it's still baking... photo & description coming shortly)