Recipe: Strawberry mini cakes

I was in charge of dessert this year for Easter. Long story short, I ended up baking my own cupcakes...AKA mini cakes.

I had a little help from these two blogs a beautiful mess and martha stewart
I combined the two recipes to make my own.

If you want to adjust the measurements to make half or double of this, i suggest you use this chart
For this recipe you are going to need:
{makes about 24 baby cakes- Double this recipe to make around 12 regular sized cupcakes}

-Vegetable Oil 1/3 cup
-Sugar 1 cup
-Flour 1 1/4 cup
-Baking powder 1 tsp
-Salt 1/4 tsp
-Water 3/4 cup + 2tbsp
-Vanilla extract 1 tsp
-10+ Fresh Strawberries (the more the sweeter!) Blended/puree
-Whipped Cream
-Chocolate Chips (optional)

First you are going to combine all the dry ingredients together (sugar, flour, baking powder, and salt) in one bowl
Then, you are going to combine all the wet ingredients together in a separate bowl (oil, water, vanilla extract, and the cut up/blended strawberries)
Third, combine the wet and the dry ingredients and stir until they are both well blended. I added some squeezed lime juice (don't ask me why).

** I added chocolate chips to the batter, but it took away from the strawberry flavor**

Now, it's time to bake. Make sure you follow the instructions from your cupcake maker. If you are using an oven i would suggest, bake at 350 degrees for 20-22 minutes for regular cupcakes. Mini cakes like mine might take less time.
In the cupcake maker, it took about one minute for each cupcake to bake. That means that for 24 cupcakes it took me a total of 24 minutes.
When using a cupcake maker, apply about 2 tablespoons into each cupcake slot and let it bake about 6-7 minutes.
Take them out slowly, and let them cool for AT LEAST five minutes before applying the toppings.