Metropolitan Cupcakes
this is a building on recipes project so me sure to get your Best Vegan Buttercream and Fudge Icing recipes prepared ahead of time
Serves: 16 cupcakes
  • ¼ RecipeFudge Icing
  • ¼ Recipe Best Vegan Buttercream
  • Vegan Chocolate Sprinkles 2 boxes
  • For the cake:
  • All Purpose Flour 2¼ cups (282g)
  • Granulated Sugar 1 cup (210g)
  • Salt ½ teaspoon (3g)
  • Baking Pwder 1½ teaspoons (7g)
  • Baking Soda ¾ teaspoon (4.5g)
  • Coconut or Vegetable Oil ½ cup (120ml)
  • Soy Milk 1½ cups (360ml)
  • Unsweetened Applesauce ½ cup
  • Vanilla Extract 1 teaspoon (5ml)
  • White vinegar 1 teaspoon (5ml)
  • The Plant Based Egg egg replacer 3 teaspoons
  1. Prepare your icing recipes in advance
  2. For the cupcakes: First combine the vinegar with the soy milk to sour, let stand for about 5 minutes.
  3. Add the applesauce, sugar, oil and vanilla to the milk
  4. Sift all the dry ingredients including the egg replacer together in a large mixing bowl.
  5. Add the liquids to the dry ingredients and whisk smooth
  6. 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
  7. Once they are baked and cooled, ice as shown in the video
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