Yes, as in doggy cupcakes. My dog thinks he’s a people, doesn’t yours? While he spoiled, I don’t go to some of the extremes some pet owners do, but they did have a birthday party for him at doggy daycare. Oh yeah, he goes to daycare every day. I swear my dog has a better life than most people.
I adapted this pupcake recipe from a doggy birthday recipe on Allrecipes. A cake? I’m not sure a cake would be such a good idea – the slices always seem to come out uneven and then the other dogs would have cake slice envy. That’s why I made these in a mini cupcake pan, they are the perfect dog size treat and easier to “serve”.
I originally made these for Chance’s birthday party by following the directions to use shredded carrots which turned out to not work so well in mini cupcakes. This time I chopped the carrots into very small pieces using a food processor and it worked much better. I also added honey even though it is optional in the recipe. Most dogs like sweets and pupcakes should be sweet, right? I also added peanut butter “frosting” but, trust me, dogs will love them plain.
If you don’t want (or need) to have 18 pupcakes, these freeze quite well for an occasional treat for your favorite four legged friend. Go on, make a batch. Your dog will love you for it.
1/4 cup peanut butter
1/4 cup cooking oil
1 teaspoon vanilla extract
1/3 cup honey (optional)
1 cup shredded carrots
1 cup whole wheat or white flour (I used whole wheat)
1 teaspoon baking soda
- Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin (cupcake) pan.
- Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan filling each well almost to the top (about one tablespoon of batter).
- Bake in preheated oven for 12-14 minutes.
- Let cool in pan for 10 minutes; then remove cupcakes onto a wire rack to cool completely.