12 August 2015

Piper's Pupcake Recipe

Photo by A. Piper Burgi

In this week's blog post, I'm changing it up again in honour of my furry friend Zoey. She celebrated her second birthday last week. As it has been our tradition for many years with our current furry children as well as our last two, Lana and Darren, I baked some yummy pupcakes to help us celebrate. While the baked goods were made for our furry companions, they can also be consumed by humans, although they might not be to their liking due to the lack of sugars. This recipe and several others can also be found in my upcoming book, Living with Canine Epilepsy.


Ingredients for Pupcakes:

- 1/4 cup creamy peanut butter
- 2 Tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 3 Tablespoons honey
- 1 large egg
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 heaping cup shredded carrots

For Frosting:

- 2 Tablespoons peanut butter
- 2 Tablespoons plain yogurt


1. Preheat oven to 350 degrees.
2. Line a muffin tin with paper cupcake liners, spray each with nonstick cooking spray and set to the side.
3. Shred carrots and set aside.
4. With your mixer, combine peanut butter, vegetable oil, vanilla, honey, and eggs. Mix on medium speed until blended and smooth.
5. Slowly add flour and baking soda, mix on low until combined.
6. Fold in shredded carrots manually. Your mixture will be sticky.
7. Spoon mixture evenly into 6 lined muffin tins.
8. Bake for 20-25 minutes or until a toothpick inserted in the center of the “pupcake” comes out clean.
9. Remove pupcakes from oven and allow them to cool completely on a baking rack.
10. For the frosting, mix together peanut butter and plain yogurt in a one to one ratio until you reach the desired consistency.
11. Once pupcakes have cooled, pipe frosting onto each and garnish with a dog treat (I used mini milk bones). This recipe yields six pupcakes.
12. Puppies enjoy pupcakes!  =)

Lana and Darren always thoroughly enjoyed their baked goodies. Since neither one of our dogs showed any signs of food allergies or had any other major health concerns at the time, we didn’t think twice about the use of wheat flour for any recipes. In future versions of any homemade treats, we replaced the wheat flour with gluten-free options, such as coconut flour or rice flour (Excerpt from Chapter Two of my upcoming book Living with Canine Epilepsy).

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Piper is the author of military lifestyle books and RV travel journals. When she isn't busy typing away on her computer, she can be found chasing after her furry children or holding on tightly to a good cup of coffee. Follow her on LinkedInFacebookGoodreads and Google+

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