For the cupcakes: First combine the vinegar with the soy milk to sour, let stand for about 5 minutes.
Add the applesauce, sugar, oil and vanilla to the milk
Sift all the dry ingredients including the egg replacer together in a large mixing bowl.
Add the liquids to the dry ingredients and whisk smooth
Scoop into paper lined cupcake molds and baker in a preheated 350° F oven for approximately 22 - 28 minutes or until lightly golden and springy to the touch when you gently press the centers
Once they are baked and cooled, ice as shown in the video
Notes
Cupcakes can be stored at room temperature in a cool place for up to 3 days.
For longer storage or in higher temperatures (above 74°F) keep refrigerated for up to 1 week.
Bring to room temperature before serving for best taste
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/metropolitan-cupcakes/