09 August 2017

Birthday Pupcake Recipe

In this week's blog post, I'm changing it up in honour of my furry friends Ava and Zoey. They recently celebrated their seventh and fourth birthday respectively. 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 others can also be found in my book, Living with Canine Epilepsy.

Birthday Pupcakes

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

Ingredients for Frosting:

- plain heavy whipping cream
- fresh strawberries


1. Preheat oven to 350 degrees Fahrenheit.
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, beat heavy whipping cream until you reach the desired consistency.
11. Once pupcakes have cooled, pipe whipped heavy cream onto each and garnish with fresh fruit - I chose strawberries. This recipe yields six pupcakes. 
12. Puppies enjoy pupcakes!  =)

Notes: Since neither of our dogs shows any signs of food allergies or has any other major health concerns (knock on wood!), we don't think twice about the use of wheat flour for this recipe. However, it can easily be replaced with gluten-free options, such as coconut flour or rice flour. Just keep in mind that some of those gluten-free options do not absorb liquids as well, so you may need to adjust the amount of flour. I added some beet juice to the cake batter and carrot juice to the whipped cream to give them colour.

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Piper is the author of several non-fiction books, and recently added her debut historical fiction novel In the Shadow of Her Majesty to her ever-expanding collection of published writings. 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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