Sheesh...I can't believe that I nearly forgot to post about Cara's third birthday, and the yummy pupcakes I baked for this special occasion. So, this week, instead of writing about my passion for...well, writing, of course, and everything associated with it, I shall share my recipe for birthday pupcakes instead.
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 and their friends, they can also be consumed by humans, although they might not be to their liking due to the lack of sugars. This recipe is a variation of the original which can be found in my 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
- 5 Tablespoons sour cream
- assorted fresh fruit
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 cooling rack.
10. Once pupcakes have cooled, frost them with sour cream and garnish with fresh fruit (I used strawberries and blueberries). This recipe yields six pupcakes.
11. Puppies enjoy pupcakes! =)
Our two epi-warriors, 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 in 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 book Living with Canine Epilepsy).