Pupcakes! (dog cupcakes with "frosting")
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.99 out of 5 stars
(65)
Ingredients
12 servings
- 2 ripe bananas (150g/5oz after peeling, ~2/3 cup mashed)
- 1/2 cup peanut butter (, smooth or creamy (Note 1)
- 1/3 cup honey
- 2 eggs
- 1 1/2 cups flour (, all purpose/plain OR wholewheat/wholemeal (Note 2)
- 2 1/2 tsp baking powder
- 1/4 cup oil (, vegetable, canola, peanut or olive oil)
- 3/4 cup water
- 500g / 1lb potatoes (, peeled and cut into 2 cm/1" pieces)
- 2 tbsp honey
- 1/2 cup yogurt, plain low fat (any unsweetened type) OR sour cream)
- 2 - 4 tbsp water
- 12 small dog bone biscuits (, for decorating (optional)
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Preparation
Step 1
Preheat oven to 180°C/350°F (160°C fan). Line a 12 hole muffin tin with cupcake liners.
Step 2
Place bananas in a bowl and mash with a potato masher until smooth as you can get it.
Step 3
Add peanut butter, honey and eggs. Whisk well until smooth.
Step 4
Add flour, baking powder, oil and water. Whisk until smooth.
Step 5
Divide between cupcakes until 3/4 full. Bake 22 minutes until the top is golden, or skewer comes out clean.
Step 6
Transfer to cooling rack and cool for 30 minutes before topping with "frosting"
Step 7
Frosting
Step 8
Place potato in a large pot of water. Bring to boil, then cook potato for 20 minutes until very, very soft and starting to crumble on the edges.
Step 9
Drain, then return into empty pot. Add yogurt, honey and water (starting with 2 tbsp). Beat with electric beater for 1 minute on speed 3, increasing to speed 5, for 1 minute or until smooth and creamy. Add more water if needed - it should have a soft consistency like frosting.
Step 10
Transfer to piping bag fitted with a 1.5cm / 3/5" round nozzle (Note 3 for other nozzles). Pipe in swirling motion onto cupcakes, top with dog biscuit.
Step 11
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