Introducing the famous Metropolitan Cupcakes!
What?! You’ve never heard of a Metropolitan Cupcake before?
Well don’t feel bad, because neither had I!
Vegan vanilla cupcake, with a small ring of fudge icing, vegan buttercream, loads of vegan chocolate sprinkles and don’t forget the fudge dot on top!
Below I have doubled the recipe from what you see in the video, since I only made 8 (well technically I made 6 because I saved some of the batter to make my World Famous Gretcherinos!)
Metropolitans~ here we come!
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
Ingredients
- 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
Instructions
- Prepare your icing recipes in advance
- 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
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
Hi gretchen, what is the alternative for those vegan ingrédients please !
CLICK HERE for Vanilla Cupcakes However this vegan version is way better than my older recipe on NON gretchensbakery.com
CLICK HERE for Buttercream
CLICK HERE for fudge
Hi Gretchen! These look great! I’ve been spending weeks reading all your blogs and recipes and even mosied on over to your regular gretchens bakery website, and I have a question for ya! I’ve been on the hunt for a good vegan vanilla cupcake. A versatile one I can build lots of types of flavors with. I see you have this one, then another vanilla cupcake recipe on your ‘Vanilla Fudge cupcakes’ and another one that is right after your vegan chocolate cake recipe(the one you made for your mom when visiting blog story one haha), WELL my question is what is the difference in texture and taste! I want the best but don’t want to make all three. Hahaha, Thank you for your time hope to hear from you soon!
awesome thankyou! I am partial to the vanilla cake on the fudge cupcakes for sure! I use it for just about everything now! AS well as the chocolate cupcakes from that same post (all can be made into layer cakes if you prefer by doubling the recipes)
These Metro cupcakes were one of my favs….they sold them at a Bakery on Main St. In Somerville……My grandma would buy them and also these huge black and white frosted cookies….And of course her fav bread……Thank you for the recipe…….Love to watch your videos…..❤
Hi Norma! Good memories! Thank you!!