Monica Hayworth

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Pupcakes

As I said in yesterday’s blog post (here) Lilly’s birthday is this Saturday.  Over this past weekend I decided to test out a cupcake for fur babies!  I found this really easy recipe here.  There are only a few ingredients and it’s so easy to make.  The only “hard part” of this was just the piping of the frosting because it has peanut butter in it and we all know how that sticks to things.  Here are the ingredients:
For the Pupcakes:
½ cup whole wheat flour (can substitute other if wheat sensitive)
1 teaspoon baking powder
⅓ cup vegetable oil
⅓ cup unsweetened applesauce
1 egg
2 tablespoons honey
For the Frosting:
3 tablespoons Greek yogurt
1½ tablespoons creamy peanut butter

In the above and below pictures the directions are as follows:
In a medium bowl, whisk together 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. All the pupcakes to cool completely before frosting and serving.

To make the frosting, stir together the yogurt and peanut butter, then spread on top of each pupcake before serving. The pupcakes can be kept for up to 3 days in the refrigerator.

Again the recipe I found here, and below is the full ingredients and recipe.

INGREDIENTS:

For the Pupcakes:
½ cup whole wheat flour (can substitute other if wheat sensitive)
1 teaspoon baking powder
⅓ cup vegetable oil
⅓ cup unsweetened applesauce
1 egg
2 tablespoons honey
For the Frosting:
3 tablespoons Greek yogurt
1½ tablespoons creamy peanut butter

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line 6 wells of a standard muffin tin with paper liners, or spray with non-stick cooking spray; set aside.
2. In a medium bowl, whisk together 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. All the pupcakes to cool completely before frosting and serving.
3. To make the frosting, stir together the yogurt and peanut butter, then spread on top of each pupcake before serving. The pupcakes can be kept for up to 3 days in the refrigerator.
(Recipe adapted from The Scrumptious Pumpkin)

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Comments

  1. Heather Hammel says

    Happy early birthday to Lilly! I have always wanted to bake something like this for my dogs but just never have. I think I need to try this for their "gotcha" day. Coincidentally, their "gotcha" days are days apart. August 2nd, August 3rd, and August 4th. So I think that'll be a good time to do it.

    http://dogmomchic.blogspot.com/