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Healthy Cupcake Recipes From Detroit Baker April Anderson

April Anderson

Good Cakes and Bakes
19363 Livernois Ave.
Detroit, MI 48221
(313) 468-9915

April Anderson knew early on that she wanted to be a baker. 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. While studying pastry arts at Macomb Community College in 2010, Anderson decided that she wanted to open her very own bakery in Detroit.

Currently, April is the head baker at Good Cakes and Bakes, which she founded and operates with her wife Michelle Anderson. Incorporated in 2013, Good Cakes and Bakes's mission is to provide quality, organic baked goods in a positive and creative environment. The shop is located in Detroit's historical Avenue of Fashion.

An accomplished baker, Anderson has baked for Oprah Winfrey (September 2014). 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.


Vegan Funfetti Cupcakes

Yields 14 standard sized cupcakes or 48 mini cupcakes

Photo courtesy of Good Bakes and Cakes.


For Funfetti Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup canola oil
  • 2 tablespoons vanilla extract
  • 1 tablespoon white or apple cider vinegar
  • 1/3 cup assorted colored sprinkles

For Fluffy Vanilla Frosting

  • 1/2 cup non-hydrogenated vegetable shortening
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 to 3 tablespoons unsweetened vanilla almond milk
  • Sprinkles for decorating



For Funfetti Cupcakes

  1. Preheat the oven to 350 degrees F.
  2. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  4. In a medium bowl, whisk together almond milk, oil, vanilla and vinegar.
  5. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. Gently fold in sprinkles.
  6. Fill the cupcake liners about two-thirds full with batter.
  7. 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. Cool the cupcakes completely before frosting.

For Fluffy Vanilla Frosting

  1. Using a handheld or stand mixer, beat the vegetable shortening until smooth.
  2. 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.
  3. Beat on high for another 2 minutes until light and fluffy. Frost cooled cupcakes.

*For Gluten Free, substitute an equal amount of gluten free flour for the wheat flour, plus 3/4 teaspoon + 1/8 teaspoon xantham gum.


Vegan Chocolate Cupcakes

Yields 14 standard size cupcakes

Photo courtesy of Good Bakes and Cakes.


For Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coffee
  • 1/2 cup canola oil
  • 2 tablespoons white vinegar
  • 2 teaspoons pure vanilla extract

For Creme Frosting

  • 1 cup non-hydrogenated vegetable shortening
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 5 tablespoons soy milk

For Chocolate Ganache

  • 1 cup semisweet chocolate chips
  • 1/4 cup canned coconut milk, mixed well before measuring
  • 2 tablespoons canola oil



  1. Preheat oven to 350 degrees F and line two 12-cup cupcake pans with 14 liners.
  2. Whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl. Whisk together coffee, oil, vinegar, and vanilla in a medium bowl. Pour wet mixture into dry mixture and whisk just until combined.
  3. Fill cupcake liners 2/3 full with batter and bake for 16 to 18 minutes, or until a toothpick inserted into center comes out with a few moist crumbs clinging to it. Cool completely before frosting.

To Make Creme Frosting

  1. Beat shortening in a medium bowl until smooth. With the mixer on low, add powdered sugar, vanilla, and 1 tablespoon soy milk at a time, as needed, until frosting reaches a spreadable consistency. Beat on high for 2 more minutes until light and fluffy.

To Make Chocolate Ganache

  1. Melt chocolate chips and coconut milk in the microwave. Whisk in oil until smooth.

To Assemble Cupcakes

  1. Using a pastry bag fitted with a small round tip, fill with creme frosting. Insert tip of pasty bag into the top of each cupcake and squeeze to fill the cupcake with about 2-3 teaspoons frosting. Spread the top of each cupcake with a thin layer of the ganache and pipe loops of creme frosting on top.


Spice Cupcake (with Applesauce)

Yields 12 standard size cupcakes

Photo courtesy of Good Bakes and Cakes.


  • 1/3 cup butter, softened 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup applesauce


  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
  2. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce.
  3. Fill greased or paper-lined muffin cups to two-thirds full. Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.


This article was written by Liz Parker of for CBS Local.

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