Would you try one? They almost look like real cupcakes but they were actually for a special Malamute’s 1st birthday! Made from both human and dog-safe ingredients and NO flour, these were a hit even with the pickiest eaters. Chances are you already have most of the ingredients on hand.
As always, consult with your vet if you’re unsure if your dog can consume any of these ingredients.
Servings: 6 pupcakes
Ingredients (pupcake):
- 6 tbsp natural peanut butter*
- 2 eggs
- 1 apple or mango (or fruit of choice), finely diced
- 1 tsp baking powder
*the only ingredient should be peanut butter!
Ingredients (“frosting”):
- 1 large russet potato
- 1 cup plain non-fat Greek yogurt
- 1 tsp honey, optional
- Grain-free treats for decoration (optional)
Directions (pupcake):
Preheat oven to 350 and line a muffin tin with 6 cupcake liners. Beat together peanut butter and eggs until combined. Add in diced fruit and baking powder, mix until combined. If the batter is too thick, add 1/8 cup of water. Fill liners almost to the top, the batter won’t rise that much. Bake for 20 minutes or until cooked through. Cool on a wire rack before frosting.
Directions (”frosting”):
In a medium pot of water, boil potato with skin on until no longer raw. One way to test this is to stick a knife into the potato and if it slides off, it is done. Drain and cool the potato under cold water while peeling away the skin. Mash the potato in a medium bowl (I used a stand mixer with paddle attachment). Make sure the potato isn’t too hot or the yogurt may cuddle, then add yogurt little by little until you reach your desired consistency. Add honey if desired. Now frost your cooled pupcake with a generous dollop of “frosting“! Decorate by adding a grain-free treat. I bought mine from Trader Joe’s.
Recipe inspired from Wyldflour.
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