Treat your fur-baby to our delicious sweet potato and blueberry pupcakes! Whether you’re celebrating your dog’s birthday, marking a special occasion or just want to show some love, they’re sure to love these homemade treats.
Ingredients
Pupcakes
- ½ cup whole wheat flour
- 1 tsp baking powder
- 2 tbsp olive oil
- 1/3 cup pureed sweet potatoes
- 1/3 cup Chobani dog yoghurt
- 1-2 eggs
- ¼ cup blueberries
Coconut cream frosting
- ½ cup coconut cream
Instructions
Pupcakes
- Preheat oven to 180°C and set aside a 12 cup silicone mini muffin tray.
- In a small bowl, whisk together the flour and baking powder, then set aside.
- In a large mixing bowl, combine olive oil, pureed sweet potatoes, Chobani dog yoghurt and egg. Beat on medium speed for about 2 minutes until well combined.
- Add dry ingredients to the mixture and blend for about 2 minutes until smooth.
- Gently fold in the blueberries.
- Spoon about 1 tablespoon of the batter into each muffin cup.
- Bake for 12 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and cool on a wire rack.
- Once cooled, spread or pipe coconut cream frosting onto the pupcakes and garnish with 3 blueberries.
Coconut cream frosting
- Chill the coconut cream in the fridge overnight so it becomes firm.
- In a large mixing bowl, beat the coconut cream for 45 to 60 seconds until it becomes light and fluffy.
- Use a spatula or piping bag to spread or pipe the coconut cream frosting onto the pupcakes.
This recipe makes 12 mini cupcakes, triple the recipe to make 12 standard cupcakes and bake for a further 10mins or until a toothpick inserted into the centre comes out clean.
Keep in mind that treats should be given in moderation, taking into account any dietary allergies your pet may have. It’s always a good idea to check with your vet before adding new foods to your dog’s diet, particularly if they have existing health conditions.
