Tags
baking powder, california, cup vegetable oil, dog, dog blog, Dog Recipe, Dog treats, Los Angeles, Maltese, mi-ki, Papillon, peanut butter, pet, pet blog, pupcakes, puppy cakes, whole wheat flour, woof, yummy dog treats
The kitchen has always fascinated me, it is a magical area in the house. There are large shiny objects in that room that open and often dispense yummy items. Some of them are tall and cool air flows out and others are short and I am told to sit and stay far away from them as they have hot breath when they open up. I think it must be a grumpy monster or something.
We are using both of these magical kitchen instruments today and I must say I am having a hard time waiting.
INGREDIENTS
Pupcakes
½ cup whole wheat flour (substitute if your pup is wheat sensitive)
1 teaspoon baking powder
⅓ cup vegetable oil
⅓ cup unsweetened applesauce
1 egg
2 tablespoons honey
Frosting
3 tablespoons Greek yogurt
1½ tablespoons creamy peanut butter (this is my favorite and I get to like the spoon!)
DIRECTIONS
- Preheat (the grumpy monster) oven to 350 F.
- Line 6 standard muffin tins or 12 mini muffin tins if you are a petite pup like me with paper liners, or spray with non-stick cooking spray and set aside.
- Whisk together, in a medium bowl, the flour and baking powder. Add the vegetable oil, applesauce, egg and honey, and whisk gently to combine. Divide the batter between the prepared muffin cups and bake until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Allow your pupcakes to cool completely before frosting / serving.
- To make the frosting, stir together the yogurt and peanut butter, then spread on top of each pupcake just before serving. The pupcakes can be kept for up to 3 days in the refrigerator, that is if you don’t eat them all first!
Enjoy and keep your tail wagging, it makes for a lovely breeze during the summer!
a dog tales 