The original cupcake baker instructions4/11/2023 Preheat oven to 350 degrees F and line two 12-cup cupcake pans with 14 liners.1/4 cup canned coconut milk, mixed well before measuring.1 cup non-hydrogenated vegetable shortening.*For Gluten Free, substitute an equal amount of gluten free flour for the wheat flour, plus 3/4 teaspoon + 1/8 teaspoon xantham gum. Beat on high for another 2 minutes until light and fluffy.With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon almond milk at a time, as needed, until frosting reaches a spreadable consistency.Using a handheld or stand mixer, beat the vegetable shortening until smooth.Cool the cupcakes completely before frosting. Bake standard sized cupcakes for 15 to 18 minutes (or mini cupcakes for eight to 10 minutes), or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.Fill the cupcake liners about two-thirds full with batter.Pour the wet mixture into the dry mixture and whisk until just combined.In a medium bowl, whisk together almond milk, oil, vanilla and vinegar.In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans.1 to 3 tablespoons unsweetened vanilla almond milk.1/2 cup non-hydrogenated vegetable shortening.1 tablespoon white or apple cider vinegar.Yields 14 standard sized cupcakes or 48 mini cupcakes In 2015, she participated on a panel at CGI America 2015 with Detroit Mayor Mike Duggan, Kresge Foundation President Rip Rapson and former President Bill Clinton. The shop is located in Detroit’s historical Avenue of Fashion.Īn accomplished baker, Anderson has baked for Oprah Winfrey (September 2014). Incorporated in 2013, Good Cakes and Bakes’s mission is to provide quality, organic baked goods in a positive and creative environment. While studying pastry arts at Macomb Community College in 2010, Anderson decided that she wanted to open her very own bakery in Detroit.Ĭurrently, April is the head baker at Good Cakes and Bakes, which she founded and operates with her wife Michelle Anderson. Since she began making treats for her family at the age of 9, Anderson has expanded her repertoire, exploring more sophisticated recipes and starting her own home-based baking business in 2008. April Anderson knew early on that she wanted to be a baker.
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