Yes, we spoil our doggos! Dolce attended her buddy Poppy’s birthday party yesterday and the highlight of the afternoon was the homemade pupcakes. We quickly grabbed the recipe to share with you. These pupcakes are everything you want your cupcakes to be tender crumb that’s soft and fluffy, moist, and made with natural ingredients.
And the frosting? Because what’s a party without fancy pupcakes, but sky-high swirls of frosting made with loads of high-fat ingredients like cream cheese and peanut butter are not necessarily healthy for pups. This frosting is made with mashed potatoes and made creamy with yogurt and sweetened with honey!
Pupcakes:
2 ripe bananas – mashed
1/2 cup dog-friendly peanut butter*
1/3 cup honey*
2 medium eggs
3 cups flour oat flour (finely ground oats) or 1 1/2 cups whole wheat flour
2 1/2 tsp baking powder
1/4 cup neutral oil (vegetable, canola, peanut, or olive oil)
3/4 cup water
Dog-Friendly Frosting:
2 cups mashed potatoes
2 tbsp honey*
1/2 cup yogurt, plain low-fat* (any unsweetened type) OR sour cream*
2 - 4 tbsp water
12 small dog bone biscuits, for decorating (optional)
Instructions:
Preheat oven to 350°F. Line a 12-hole muffin tin with cupcake liners.
Place bananas in a bowl and mash with a potato masher until smooth as you can get it.
Add peanut butter, honey, and eggs. Whisk well until smooth.
Add flour, baking powder, oil, and water. Whisk until smooth.
Fill muffin slots until 3/4 full. Bake 20-25 minutes until the top is golden, or a skewer comes out clean.
Transfer to a cooling rack and cool for 30 minutes before topping with "frosting"
Frosting Prep:
Combine mashed potatoes, yogurt, honey, and water (starting with 2 tbsp). Beat with an electric beater for 1 minute until smooth and creamy. Add more water if needed - it should have a soft consistency like frosting.
Transfer to a piping bag and pipe in a swirling motion onto cupcakes, then top with a dog biscuit.
*Check that all ingredients are free from xylitol or sorbitol which are extremely toxic to dogs.
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