Over the weekend, I brought out the oven mitts and got down to business - I made pupcakes for Cookie's first birthday. He turns 1 year old today! I met Cookie for the first time when he was 8 weeks old and my heart completely melted. The fam and I brought him home last November and ever since then, he has made our lives a thousand times sweeter. He is just pure joy. It's crazy how quickly flies and this little cuddle-loving guy will be moving on to "adult things" (though I think the only change will be his diet). He will still go about his days stealing socks and not knowing how to share his toys. He will always be a pup to me.
As for the recipe, I was torn between two different versions: one healthy and the other not. Going for a happy medium, I used gluten-free flour and coconut oil while going for a cream cheese and peanut butter frosting. That should balance out the health scale, right? Read on for the complete deets.
Note: Cookie, personally, had no stomach problems or general issues after digesting these pupcakes. He licked the entire frosting off a pupcake and I fed him about 1/2 of the actual cake.
Note: I did a taste test and let's just say these pupcakes are catered to pups only. Cream cheese and peanut butter do not make a tasty combo for us humans.
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Makes 4 pupcakes
Ingredients:
1/2 cup brown rice flour
1 teaspoon baking powder
1 egg
1/2 banana
2 tablespoons honey
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
2/3 cream cheese
5 tablespoons peanut butter
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium-sized bowl, combine flour, baking powder, egg, honey, oil, and vanilla. Mix well.
3. Insert cupcake liners into a cupcake or muffin pan. Scoop mixture into the liners, filling each halfway. Bake for 10-12 minutes.
3. Insert cupcake liners into a cupcake or muffin pan. Scoop mixture into the liners, filling each halfway. Bake for 10-12 minutes.
4. Cool to room temperature before frosting.
5. To make the frosting, in a mixing bowl, stir cream cheese until fluffy. In a separate bowl, stir peanut butter well.
5. Combine cheese cheese and peanut butter in a piping bag and frost pupcakes.
5. To make the frosting, in a mixing bowl, stir cream cheese until fluffy. In a separate bowl, stir peanut butter well.
5. Combine cheese cheese and peanut butter in a piping bag and frost pupcakes.
6. Top with dog biscuits or any other edible or non-edible decoration. I used these cute toppers and wrappers.
