Healthy Cupcake Recipes From Dallas Chef Wanda White

We all love cupcakes, and for good reason. These versatile desserts are perfect for any celebration, special occasion or just because. Plus they're delicious. But cupcakes are also notoriously calorie-ridden and unhealthy foods too, right? Maybe not, according to pastry chef Wanda White.

Wanda White
(Photo courtesy of Wanda White)

Wanda White is a classically trained chef. After graduating from the Art Institute of Dallas, she continued her culinary education with formal training at the Culinary Institute of American in Paris, France. She is a certified executive pastry chef and was a chef instructor at the Art Institute of Dallas. White was also the chef manager for the nation's first all-vegan dining hall, Mean Greens, on the University of North Texas campus. She owns and operates her own catering business and travels extensively helping the Humane Society of the United States with their plant-based chef-training program.

With Wanda's following cupcake recipes, you can finally indulge in these favorite treats guilt-free. These cupcake recipes are completely vegan, void of any animal byproducts and heart healthy, so you can have your cupcake and eat it too.

Carrot Cake

Serving Size

1 (2 inch) piece or 1 cupcake

Ingredients

• 10.5 oz. all purpose flour
• 1 tsp. baking powder
• 1.5 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1.2 oz. ground flax seed
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 3/4 cup warm water
• 1 cup vegetable oil
• 2 cups grated carrots
• 1 tsp vanilla extract

Cream Cheese Icing Ingredients

• 8 oz. Smart Balance
• 1 cup vegetable shortening like Crisco
• 2 lbs. powdered sugar
• 8 oz. vegan cream cheese
• 1 tsp. vanilla extract

Instructions

1. Mix flax seed and water. Set aside.
2. Mix flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. Mix brown sugar, granulated sugar, oil, vanilla and flax seed mixture together, blending well.
4. Add flour mixture and blend well.
5. Add carrots into batter.
6. Bake at 350 degrees for 15-20 minutes.
7. Let cool and ice with cream cheese icing.

Cream Cheese Icing Instructions

1. Blend Smart Balance and shortening till creamy.
2. Add powdered sugar. Blend on low speed.
3. Add cream cheese and vanilla. Blend till creamy. (Do not add any more liquid, the cream cheese will make it soft and creamy.)

Red Velvet Cake

Serving Size

1 (2 inch) piece or 1 cupcake

Ingredients

• 1 Tbsp. cider vinegar
• 1 1/3 cup almond milk
• 14 oz. self-rising flour
• 12 oz. sugar
• 6 oz. vegetable oil
• 1 tsp. vanilla extract
• 1 Tbsp. cocoa powder
• 2 oz. red food coloring

Cream Cheese Icing Ingredients

• 4 oz. Earth Balance
• 1/2 cup vegetable shortening
• 1 lb. powdered confectioner's sugar
• 8 oz. vegan cream cheese
• 1 tsp. vanilla extract

Instructions

1. Mix sugar, vinegar, vegetable oil, almond milk, vanilla and red food coloring.
2. Add flour and cocoa powder and blend for 2-3 minutes.
3. Bake at 350 degrees for 15-20 minutes.

Cream Cheese Icing Instructions

1. With a mixer, blend Earth Balance and shortening until creamy.
2. Add vanilla extract. Blend well.
3. Add powder sugar, start to blend and then add cream cheese. Blend until creamy.

Note: If icing is too soft add 1/2 cup powder sugar until spreading or piping consistency achieved.

Chocolate Cake

Serving Size

1 (8-inch 3 layer cake) or 30 cupcakes

Ingredients

• 14 oz. sugar
• 4 oz. vegetable oil
• 8 oz. Just Mayo (vegan mayo)
• 12 oz. all purpose flour
• 1.31 oz cocoa powder (not Dutch)
• 1 tsp. baking soda
• 1/2 tsp. salt
• 12 oz. hot water
• 1 tsp white vinegar

Chocolate Buttercream Icing Ingredients

• 12 oz. Smart Balance (vegan margarine)
• 1 cup cocoa powder
• 8 Tbsp. Karo syrup (corn syrup)
• 2 lbs. powdered sugar
• 2 Tbsp. almond milk (can add 1 tsp. at a time)

Instructions

1. Mix flour, cocoa powder, baking soda and salt. Set aside.
2. Blend sugar, vegetable oil and Just Mayo till creamy.
3. Add dry ingredients and start beating.
4. Add hot water. Beat 2-3 minutes.
5. Add vinegar. Beat for another 1-2 minutes.
6. Bake at 350 degrees for 20 minutes.

Chocolate Buttercream Icing Instructions

1. Mix Smart Balance, cocoa powder and Karo syrup until achieving a paste-like consistency.
2. Add of powdered sugar. Mix on low speed
3. Add almond milk 1 tsp. at a time till creamy.  (Be careful not to make icing too soft.)

This article was written by Robin D. Everson of Examiner.com for CBS Local.