Pup Cakes
I fix these treats for my Australian Shepherd. They are so good, and full of yummy ingredients, my humans try to eat them! You might want to print a label: Keep Out. Will Cause You to Bark and Beg for More.
The heroine in my RomCom bakes these for her business partner to give to the handsome and single veterinarian. Read The 41st Disaster to find out why the heroine takes no credit.
Hugs,
R. S Jonesee
Makes 6 pup cakes. Can double recipe.
Pup Cakes Recipe:
1 medium, ripe banana, mashed
¼ cup creamy peanut butter (make sure it does not contain Xylitol)
¼ cup honey
1 large egg, beaten
2 Tbsp oil
2/3 cups whole wheat flour
¾ tsp baking powder
½ cup water
Instructions:
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Preheat oven to 350 degrees F. Line six holes in a muffin pan with cupcake liners or spray with nonstick cooking spray. Can also use a mini muffin pan.
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Mash banana in a large bowl.
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Mix the banana, peanut butter, honey, and egg together. Blend until smooth.
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Add oil, flour, baking powder, and water. Blend until smooth. If batter seems too thick, add extra water.
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Scoop batter into muffin pan filling each ¾ full.
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Bake 15-22 minutes or until inserted toothpick comes out clean. Tops will be golden.
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Allow to cool slightly, then remove to a cooling rack.
Peanut Butter Frosting Recipe:
1 medium, ripe banana, mashed
4 Tbsp peanut butter
Instructions:
Mix banana and peanut butter together until smooth. Frost completely cooled pupcakes with a pastry knife or cut a corner of a zipper bag, fill with frosting, and swirl on. If you’re in a hurry, you can skip the frosting and add a swirl of non-dairy whipped cream each time you serve.
Keep pup cakes in an airtight container in the refrigerator. Good for a week, but your pup won’t let them last that long (Or your humans won’t). Can freeze.