Pupcakes! (dog cupcakes with "frosting")
User Reviews
5
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Calories
40 kcal
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Cuisine
American
Pupcakes! (dog cupcakes with "frosting")
Description
These Pupcakes offer a canine-safe alternative to traditional cupcakes, combining mashed bananas, peanut butter free of xylitol, honey, eggs, and flour for a moist and mildly sweet base. Baking powder leavens the mixture to provide a soft texture ideal for dogs. Neutral oil and water round out the batter.
The "frosting" is made from peeled potatoes boiled until very soft, then beaten with yogurt and honey to achieve a creamy, spreadable texture. This potato frosting mimics traditional icing without harmful ingredients. The pupcakes can be decorated with small dog bone biscuits for added fun.
Ideal for canine celebrations, these treats store well for about a week refrigerated in an airtight container. Wholemeal or white flour can be used based on availability. The frosting’s consistency is best piped with a round nozzle rather than stars to maintain shape. Use peanut butter confirmed free of xylitol to ensure dog safety.
Ingredients
Pupcakes:
- 2 banana 150g/5oz after peeling, ~2/3 cup mashed, ripe
- 1/2 cup peanut butter , smooth or creamy (Note 1)
- 1/3 cup honey
- 2 egg
- 1 1/2 cups flour , all purpose/plain OR wholewheat/wholemeal (Note 2)
- 2 1/2 tsp baking powder
- 1/4 cup neutral cooking oil vegetable, canola, peanut or olive oil, generic cooking oil
- 3/4 cup water
Fluffy dog friendly "frosting":
- 500g / 1lb potato peeled and cut into 2 cm/1" pieces
- 2 tbsp honey
- 1/2 cup yogurt any unsweetened type) OR sour cream, plain low fat
- 2 - 4 tbsp water
- 12 small dog bone biscuits , for decorating (optional)
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Line a 12 hole muffin tin with cupcake liners.
- Place bananas in a bowl and mash with a potato masher until smooth as you can get it.
- Add peanut butter, honey and eggs. Whisk well until smooth.
- Add flour, baking powder, oil and water. Whisk until smooth.
- Divide between cupcakes until 3/4 full. Bake 22 minutes until the top is golden, or skewer comes out clean.
- Transfer to cooling rack and cool for 30 minutes before topping with "frosting"
Frosting
- Place potato in a large pot of water. Bring to boil, then cook potato for 20 minutes until very, very soft and starting to crumble on the edges.
- Drain, then return into empty pot. Add yogurt, honey and water (starting with 2 tbsp). Beat with electric beater for 1 minute on speed 3, increasing to speed 5, for 1 minute or until smooth and creamy. Add more water if needed - it should have a soft consistency like frosting.
- Transfer to piping bag fitted with a 1.5cm / 3/5" round nozzle (Note 3 for other nozzles). Pipe in swirling motion onto cupcakes, top with dog biscuit.
Notes
- Use peanut butter without xylitol to ensure dog safety; natural peanut butter with only peanuts is a safe option.
- Wholemeal flour adds nutrition but white flour works if unavailable.
- The potato-based frosting should be piped with a round nozzle, as star-shaped tips do not hold the shape well.
- Store pupcakes in an airtight container in the fridge; they keep fresh for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40cal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 12mg | 1% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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