Pupcakes
Delicious homemade cupcakes specially crafted for your furry friends, filled with wholesome ingredients and topped with a creamy frosting.
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.
Notes
Once cooled, store the pupcakes in an airtight container in the refrigerator for about a week. They can also be frozen for longer storage. Just wrap tightly and thaw when ready to serve.