It’s National Cupcake Week and since most of us will be indulging in scrumptious cupcakes, we thought we shouldn’t leave our dogs behind. We found a lovely recipe that you can happily share with your pup.
Happy baking (and eating!)
The recipe has first been published on Run DMT
For the cupcakes:
- 1 cup white or whole wheat flour (I used white wheat flour.)
- 1 tsp baking soda
- 1/4 cup peanut butter
- 1/4 cup vegetable oil
- 1 cup shredded carrots
- 1 tsp vanilla
- 1/3 cup honey
- 1 egg
Preheat oven to 350°F.
Prepare a muffin pan with paper muffin liners.
In one bowl, whisk together flour and baking soda. Then, in another larger bowl, add the remaining wet ingredients and mix well. Slowly add the flour mixture to the wet ingredients and mix well to combine.
Spoon batter into prepared muffin tin. Fill each cup about ¾ full. Bake for 25-30 minutes. Cool on rack.
Once completely cool, decorate the pupcakes with dog-safe peanut butter icing (recipe follows below) and top each with a Milk Bone or dog-safe treat, like jerky.
For the Peanut Butter Icing:
- 4 oz low-fat cream cheese
- 2 oz all natural creamy peanut butter
- 1 Tbsp canola oil
Combine all ingredients with a hand-held mixer until well blended.