Pupcakes: The Ultimate Treat for Your Furry Friend!
Pupcakes! (Dog Cupcakes with "Frosting")
Introduction
Pupcakes are a fun and tasty treat specially made for your furry friends. These dog cupcakes are packed with wholesome ingredients that are safe for dogs and sure to make their tails wag with joy. Whether it’s a special occasion or just a regular day, nothing says "I love you" to your dog like homemade treats made just for them.
Why Make This Recipe
Making pupcakes at home is a great way to control the ingredients and ensure your dog gets a healthy, tasty treat. Plus, they are simple to prepare and use ingredients that you might already have in your kitchen. A batch of pupcakes is a wonderful way to celebrate your dog’s birthday or just to show them some love!
How to Make Pupcakes
Making pupcakes is easy and takes just a little bit of time. Here’s how you can whip up a batch for your pooch.
Ingredients
- 2 ripe bananas (150g/5oz after peeling, ~2/3 cup mashed)
- 1/2 cup peanut butter (smooth or creamy – Note 1)
- 1/3 cup honey
- 2 eggs
- 1 1/2 cups flour (all-purpose or whole wheat – Note 2)
- 2 1/2 tsp baking powder
- 1/4 cup oil (vegetable, canola, peanut, or olive oil)
- 3/4 cup water
- 500g / 1lb potatoes (peeled and cut into 2 cm/1" pieces)
- 2 tbsp honey
- 1/2 cup yogurt (plain low fat or sour cream)
- 2 – 4 tbsp water
- 12 small dog bone biscuits (for decorating – optional)
Directions
- Preheat your oven to 180°C/350°F (160°C fan). Line a 12-hole muffin tin with cupcake liners.
- In a bowl, place the ripe bananas and mash them until smooth.
- Add the peanut butter, honey, and eggs to the mashed bananas. Whisk well until you have a smooth mixture.
- Mix in the flour, baking powder, oil, and water. Whisk until everything is well combined and smooth.
- Divide the batter into the cupcake liners until they are 3/4 full. Bake for 22 minutes, or until the tops are golden and a skewer comes out clean.
- Let the cupcakes cool on a wire rack for about 30 minutes before adding the frosting.
Frosting
- Boil the chopped potatoes in a large pot of water for 20 minutes until they are very soft.
- Drain the potatoes and return them to the pot. Add yogurt, honey, and 2 tablespoons of water. Beat with an electric mixer until smooth and creamy. If it’s too thick, add more water to reach a frosting-like consistency.
- Transfer the frosting to a piping bag and swirl it on top of each cooled cupcake. Top with a dog biscuit for decoration if you like.
How to Serve Pupcakes
Serve the pupcakes directly to your dog as a special treat. Cut them into smaller pieces if your dog is small. Always supervise your dog while they’re enjoying their treat!
How to Store Pupcakes
Once cooled, store the pupcakes in an airtight container in the refrigerator. They can last for about a week. You can also freeze them for longer storage. Just wrap them tightly and thaw when ready to serve.
Tips to Make Pupcakes
- Make sure the bananas are very ripe for the best flavor.
- Use natural peanut butter without added sugar or xylitol for safety.
- Feel free to adjust the sweetness by adding less honey if your dog is watching their sugar intake.
Variation
You can add carrots or applesauce for extra flavor and nutrients. For a unique twist, try adding dog-safe flavorings like pumpkin or blueberries.
FAQs
1. Can I use other fruits besides bananas?
Yes, you can use applesauce or pumpkin puree. Just make sure they are safe for dogs.
2. Are these pupcakes safe for all dog breeds?
Yes, the ingredients in this recipe are dog-friendly, but always consult with your vet if your dog has allergies or health concerns.
3. How often can I give my dog pupcakes?
Treats should not make up more than 10% of your dog’s daily caloric intake. A pupcake every now and then as a treat is perfect!
Pupcakes
Ingredients
For the cupcakes
- 2 ripe bananas 2 ripe bananas (150g/5oz after peeling, ~2/3 cup mashed) Make sure the bananas are very ripe for best flavor.
- 1/2 cup 1/2 cup peanut butter (smooth or creamy) Use natural peanut butter without added sugar or xylitol for safety.
- 1/3 cup 1/3 cup honey Adjust sweetness if your dog is watching sugar intake.
- 2 large 2 eggs
- 1 1/2 cups 1 1/2 cups flour (all-purpose or whole wheat)
- 2 1/2 tsp 2 1/2 tsp baking powder
- 1/4 cup 1/4 cup oil (vegetable, canola, peanut, or olive oil)
- 3/4 cup 3/4 cup water
For the frosting
- 500 g 500g / 1lb potatoes (peeled and cut into 2 cm/1" pieces)
- 2 tbsp 2 tbsp honey
- 1/2 cup 1/2 cup yogurt (plain low fat or sour cream)
- 2 - 4 tbsp 2 - 4 tbsp water Add more water to reach a frosting-like consistency.
- 12 small 12 small dog bone biscuits (for decorating - optional)
Instructions
Preparation
- Preheat your oven to 180°C/350°F (160°C fan). Line a 12-hole muffin tin with cupcake liners.
- In a bowl, place the ripe bananas and mash them until smooth.
- Add the peanut butter, honey, and eggs to the mashed bananas. Whisk well until you have a smooth mixture.
- Mix in the flour, baking powder, oil, and water. Whisk until everything is well combined and smooth.
- Divide the batter into the cupcake liners until they are 3/4 full. Bake for 22 minutes, or until the tops are golden and a skewer comes out clean.
- Let the cupcakes cool on a wire rack for about 30 minutes before adding the frosting.
Frosting
- Boil the chopped potatoes in a large pot of water for 20 minutes until they are very soft.
- Drain the potatoes and return them to the pot. Add yogurt, honey, and 2 tablespoons of water. Beat with an electric mixer until smooth and creamy. If it’s too thick, add more water to reach a frosting-like consistency.
- Transfer the frosting to a piping bag and swirl it on top of each cooled cupcake. Top with a dog biscuit for decoration if you like.
