Vegan Strawberry Cupcakes

Begin by setting your oven to 350°F (175°C) and adding your milled flaxseed and water together, then setting aside to form a 'flax egg'. Next, cream together your vegan butter and sugar for 3 minutes until fluffy. Once fluffy, add in your flax seed mixture along with your vanilla extract and mix again for 2 minutes until fully combined. Now, in a separate bowl combine your all-purpose flour, baking powder, and salt and whisk. Add your dry mixture to your wet ingredients 1/3rd at a time while slowly adding in your vegan milk. Whisk until fluffy then top with your dried strawberries and mix. Bake for 20-25 minutes or until a toothpick comes out clearly. Once baked, ice and enjoy!