Homemade Pupcake
Homemade Pupcake
Delicious Treat for our beloved fur-babies
Ingredients
- 2 Bananas Ripe
- 1/2 Cup Peanut Butter doesn't contain Xylitol
- 1/3 Cup Honey
- 2 Eggs
- 1 1/2 Cup Flour
- 2 1/2 Tsp Baking Powder
- 1/4 Cup Oil Vegetable, Canola, Peanut or Olive oil
- 3/4 Cup Water
Frosting
- 4 Regular Potato or Sweet Peeled and Diced
- 2 tbsp Honey
- 2-4 tbsp Water
- 12 Small dog bone biscuits Decorate anyway you want
- 1/2 Cup Yogurt Plain
Notes
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Preheat oven to 350°F Line a 12 hole muffin tin with cupcake liners.
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Place bananas in a bowl and mash with a potato masher until smooth as you can get it.
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Add peanut butter, honey and eggs. Whisk well until smooth.
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Add flour, baking powder, oil and water. Whisk until smooth.
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Divide between cupcakes until 3/4 full. Bake 22 minutes until the top is golden, or skewer comes out clean.
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Transfer to cooling rack and cool for 30 minutes before topping with “frosting”
FROSTING
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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.
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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.
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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.
