As you may know, we have a dachshund named Hank who rules the roost. We rescued him a few years ago after his previous owner left him at animal control, where they euthanize owner surrenders. He was sad and scared and immediately stole our hearts. Now he’s happy as a clam and we can’t imagine life without him. My parents, who adore Hank, also have a dachshund. He’s a puppy named Cinno (pronounced chee-no, short for Cappuccino) and is one of the spunkiest little animals I’ve ever known. Spoiler alert: he has stolen our hearts as well.
Over the holidays, Hank (a somewhat crotchety, spoiled old man) and Cinno (a chewing-everything-in-sight-including-your-face puppy) had the opportunity to bond.
Is that not the cutest thing you’ve ever seen? EVER? These pups give us so much joy, so I wanted to do a little something for them.
Enter these “pupcakes” – cupcakes made specifically for dogs. The ingredients are all dog (and cat!) friendly, but they look just as pretty as human cupcakes.
These are super easy to make and the ingredients are available at any grocery store. Whole wheat flour is better for your dog (just like it is for humans, too) and natural peanut butter typically contains a lot less sugar. However, definitely think of these as a treat. Just like you wouldn’t eat a whole tray of cupcakes, don’t give your dog too many of these goodies. K?
1 egg, beaten
1/4 cup natural peanut butter
1/4 cup vegetable oil
1 teaspoon vanilla
1/3 cup honey
1 1/3 cup grated carrot, divided
1 cup whole wheat flour
1 teaspoon baking soda
3/4 cup plain Greek yogurt
1/2 cup natural peanut butter
Preheat your oven to 350 degrees. In a mixing bowl, combine the egg, peanut butter, oil, vanilla and honey with a hand mixer or by hand until completely smooth. Fold in 1 cup of grated carrot. In a separate bowl, whisk the flour and baking soda. Add the dry ingredients to the peanut butter carrot mixture a bit at a time. The batter will be very thick.
Using cupcake liners or parchment paper, line 12 mini muffin cups or 6 full size. Place a scoop of batter in each lined cup (enough to take up about 3/4 of the space). Bake for 20 minutes for full size and 12-15 for mini muffins or until cooked through. Remove from the oven and let the pupcakes cool completely before icing.
To make the icing, mix the yogurt and peanut butter until combined. Add more of either until you get icing-like consistency, then refrigerate to set.
Once the pupcakes are cooled, spread icing on each one and top with remaining carrot. Serve to you deserving pup and watch them disappear!