I wanted to make something a little special for Kaylee’s birthday this year, so I searched the interwebz until I found just the right recipe from Sweet Beet and Green Bean. The dogs both really liked it!
The only change I made to this recipe was adding a tablespoon of cinnamon (I got the idea somewhere from another recipe in my search) – this certainly made them smell good! I doubled the recipe so I could make both a small cake for her actual birthday, and some mini cupcakes for later. These are fairly dense and not exactly low-cal (although I’ve seen much worse) but they are relatively healthy so I just put it down as a special treat (and adjusted their daily food accordingly).
Of course I had my taste testers along the way!
This was a really easy recipe – basically dump everything into one bowl and mix. The best part was measuring out the peanut butter because it resulted in this:
It looked a little… questionable… going into the muffin tins and ramekins…
… but the end result was pretty good!
The birthday cake itself took a little longer to cook (as expected),but also turned out really well! Two small ramekins was just the right size for a Kaylee-sized cake (with lots left over, and with plenty to share with her brother, of course).
I carved off the top of each so they would stack, and rather than making frosting I just used a low-fat yogurt (which they love). Unfortunately the top cake was heavier than I realised so it created a bit of a… smushing effect…
By this time I’m trying to photograph the steps and Kaylee is losing her everlovin’ mind. I thought she was going to jump up on the island and eat the cake out of my hands – she knew it was for her and she had no patience for my poor, slow photography skills. I wish I’d captured it on video… she was SO excited it was pretty hilarious.
The end product turned out ok!
The birthday slices were devoured in seconds, but this actually held up pretty well for the next two days (even with the yogurt). I’d make this again, but probably only for special occasions because it’s pretty calorie-dense. But hey, if it makes them happy…
pupcake: the cupcake for dogs!
1/2 c whole wheat flour
1/2 tsp baking powder
2 tbsp peanut butter
2 tbsp applesauce
1/2 tsp vanilla extract
2 tbsp honey
1 tbsp water
1/2 c shredded carrot
plain greek yogurt
preheat the oven to 350F
shred your carrot first. one medium-sized carrot should give you a bit more than the 1/2 cup you need for the recipe so you have some left over for decorating.
mix together the flour and baking powder, then add in the peanut butter, apple sauce, vanilla, honey, egg and water, and mix in evenly. add the carrot shreds last and loosely fold in, the texture should be slightly liquidy but still fairly thick.
fill 5-6 cupcake liners about 2/3rds full of batter and bake for 15-20 minutes (or until a toothpick comes out of the middle clean.) let cool thoroughly before serving to any pups, you can even make them ahead of time since, let’s face it, dogs don’t really care if food is stale. and make sure to remove the paper liner before they really dig in.