Preheat the oven to 350F/180C for 15 minutes and line a cupcake tin with 12 large cupcake liners
Sift the flour and sugar into a large mixing bowl
In another bowl, blend the strawberry purée, oil, almond milk and vanilla extract
Pour the strawberry mixture onto the dry ingredients and use an electric whisk to combine until the batter is smooth
Fill 12 cupcake liners two-thirds full with the batter and bake for 15-18 minutes
Set aside and place on a wire rack to cool completely
To make the sumptuous strawberry icing place the margarine in a large mixing bowl and sift in the icing sugar in stages, whisking well to ensure the icing is fluffy and smooth
Add the pureed strawberries to the mixture
Once the cupcakes are cool, spread or pipe the icing onto the cakes and decorate with multi-coloured sprinkles and a fresh strawberry
The fresh strawberries in the decadently fruity icing means it’s best to ice the cakes immediately before serving.