Monday, February 15, 2016

Pupcakes - Dog Friendly, gluten-free

Our shepherd-boxer mix, Doyle, turned a year old at the end of January, so I went looking for dog-friendly cake recipes. I found a bunch and picked one that I already had all ingredients for. This is the only food our dachshund mix, Winnie, has ever found motivation to come inside for, so I suppose you could say the dogs thought they were pretty tasty. Except for on his birthday, where Doyle got to eat one entire pupcake (about half as tall as a cupcake), I've been giving them much smaller pieces, sometimes with peanut butter on top and sometimes not.

(Recipe from The Scrumptious Pumpkin blog)

  • ½ cup brown rice flour
  • 1 teaspoon baking powder
  • ⅓ cup organic canola oil
  • ⅓ cup organic applesauce
  • 1 organic, pastured egg
  • 2 tablespoons organic honey
  • 3 tablespoons organic plain Greek yogurt
  • 1½ tablespoons organic peanut butter
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, stir the flour, baking powder, canola oil, applesauce, egg, and honey until well combined.
  3. Insert cupcake liners into a muffin or cupcake pan. Spoon mixture into cupcake liners, filling each about halfway.
  4. Bake for about 10-12 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  5. Allow cupcakes to cool to room temperature.
  6. Meanwhile, in a bowl, stir yogurt and peanut butter until mixture is smooth and creamy. Use a small spatula or butter knife to smooth a thin layer of the peanut butter frosting over each cupcake.
Storage: cupcakes should hold up for 4-5 days if stored in an airtight container in a cool, shaded, dry spot. Peanut butter frosting should be stored separately, covered and refrigerated. Frost cupcakes immediately before serving.

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