This may seem like an odd thing to post, but anyone who knows me knows that I’m a very devoted ‘dogmother’ to gorgeous toy cavoodle named Bailey:
Bailey turned one on Thursday and we hosted a ‘pawty’ for her at a local dog park (check our her invitations below!!).
To celebrate the occasion I made a batch of mini ‘pupcakes’ iced with Bailey’s beloved peanut butter. There are a huge number of dog-friendly cupcake recipes out there but this one appealed to me as it’s relatively healthy, refined sugar free & uses ingredients I had on hand.
1x the recipe made 4 large cupcakes & 24 mini cakes. The texture is very dense as the the binding agents are banana & apple sauce, but they certainly passed the puppy taste test! They also don’t brown much in the oven (even when they’re done) as there’s no refined sugar to ‘caramelise’, so insert a skewer to ensure they’re cooked.
Coconut oil (to grease pans)
1 ½ cups wholemeal flour (or white flour if desired)
1 ½ teaspoons baking powder
1 very ripe banana, mashed
¼ cup unsweetened apple sauce
1 tablespoon pure maple syrup
1 cup water
Organic, smooth peanut butter
Small dog biscuits
Preheat oven to 180°C (or 160°C fan-forced). Grease a 24-hole mini muffin tin & 4 holes of a muffin tin, with coconut oil/canola oil.
In a medium bowl, combine flour and baking powder.
In a large bowl, cream the applesauce, banana and maple syrup with electric beaters. Add a quarter of the flour mixture, followed by ¼ cup water and beat until combined. Repeat until all is incorporated.
Spoon the mixture into the prepared tins, filling the mini muffin trays to very near the top and filling the muffin tins ¾ full.
Bake the mini cakes for 10-15 minutes or until a skewer inserted comes out clean. Cook the large cupcakes for approximately 25 minutes.
Once cool, “ice” with a thin layer of smooth peanut butter and top with a dog biscuit.
Watch your furry friend enjoy!
Happy Birthday Bailey!!
Recipe adapted from a number online; largely from Morsels & Moonshine.