By Christine Marie
Dog Cupcake Recipe: These Pretty Pup-Cakes Are a Delicious Springtime Treat
16 steps
Prep:20minCook:25min
Spring is a time of new beginnings and growth. It's also the perfect time to whip up pastel-hued cupcakes for the entire family—including the pups! And we have just the recipe for your furry friends: delicious, pink cupcakes for dogs.
This springtime "pup-cake" dog treat recipe calls for simple, safe-for-dogs ingredients, like carrots, pure canned pumpkin and all-natural, xylitol-free peanut butter. And the best part? These dog cupcakes are decorated with a tasty frosting dogs are sure to drool over.
Health Benefits of These Dog Cupcakes
A dog-friendly spin on traditional cupcakes, these tiny treats feature ingredients that provide the following health benefits, according to Dr. Victoria Carmella, DVM, and director of veterinary services at Blue Buffalo Co. Ltd. in Wilton, Connecticut:
Peanut butter and egg are high-quality protein sources.
Carrots and pumpkin serve as antioxidants.
Pumpkin is a good source of fiber.
Yogurt contains probiotics to support your pup’s digestive health.
And should you opt for Blue Buffalo Blue Bits training treats, they contain DHA to help support cognitive development in puppies.
Updated at: Thu, 25 Apr 2024 16:12:49 GMT
Nutrition balance score
Good
Glycemic Index
65
Moderate
Glycemic Load
6
Low
Nutrition per serving
Calories71.5 kcal (4%)
Total Fat3.3 g (5%)
Carbs8.5 g (3%)
Sugars1.3 g (1%)
Protein2.6 g (5%)
Sodium9.6 mg (0%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
36 servings
2carrots
medium size
⅓ cupall-natural peanut butter
½ cuppumpkin
pure, canned
1egg
large
1 cupquick oats
1 cupwhole wheat flour
¼ cupcoconut oil
melted
¼ cupbeet juice
½ cupcranberry juice
¾ cupplain Greek yogurt
¾ cuptapioca starch
3 packetsunflavored gelatin
3mixing bowls
small
mixing bowl
large
grater
Pastry brush
or basting
piping bag
1 TbspIce-cream scoop
2carrots
Grate enough, to yield 1 cup of shredded carrot
Instructions
Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
Grate enough carrots to yield 1 cup of shredded carrot.
Step 3
Lightly grease the mini muffin tin by brushing it with coconut oil.
Step 4
In the large mixing bowl, combine the remaining coconut oil with the shredded carrots, peanut butter, pumpkin and egg.
Step 5
In the small mixing bowl, combine the oats and whole wheat flour.
Step 6
Gradually mix the oats and whole wheat flour mixture into the large mixing bowl.
Step 7
Using the ice-cream scoop, spoon the mixture into the lightly greased mini muffin tin.
Step 8
Bake for 25 minutes.
Step 9
Cool for 30 minutes.
Frosting
Step 10
To make frosting, whisk the unflavored gelatin with the beet and cranberry juice at room temperature in a small mixing bowl.
Step 11
Set it aside for 5 minutes.
Step 12
In another small mixing bowl, combine the Greek yogurt with the tapioca starch.
Step 13
Combine the juice mixture with the yogurt mixture until it has an even consistency.
Step 14
Using a spoon, fill the piping bag and pipe rose shapes onto the cooled pupcakes.
Step 15
Top with a training treat.
Step 16
And serve to your little ray of sunshine.
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