Furbaby birthday in the house! We’re taking a minute off of kids today, and devoting that minute to…my dog. Today my gentle giant, Thor, turns 2 – and I have decided to do that thing I said I’d *never* do as a dog owner and celebrate his birthday with reckless abandon.
I’m not really a “my dog is my kid” person, but this little corker deserves a day of getting his party on. So far, he has spent the day with his friends rolling in the mud, enjoyed an all-windows-down car ride, scarfed an oatmeal and apple breakfast fit for a king, and is currently sunning on the deck. Not too shabby.
Thor had a pretty tough puppyhood medically, and because there are some lingering issues and dietary restrictions, I don’t typically stray far from his regular food – all the more reason to do something extra special today. So, I combined a few recipes I found online, made some substitutions, added a couple of his favorite things, and came up with this.
Not only does he looovvvvve them, but the sweet potato and rice flour are also great stomach soothers. Heads up: if you don’t want to puree the sweet potato, you can use organic pumpkin instead.
Sweet Potato Pupcakes with Peanut Butter & Bacon Frosting
Makes: 6 Pupcakes
- 1/2 cup brown rice flour (or whole wheat flour)
- 1 teaspoon baking powder
- 2 tablespoons organic canola oil
- 1/3 cup organic applesauce
- 1/2 cup pureed sweet potato
- 1 organic, pastured egg
- 1/2 cup shredded carrots
- 2 tablespoons organic honey
- 3 tablespoons organic plain Greek yogurt
- 1½ tablespoons organic peanut butter
- 3-4 pieces of bacon, crumbled
DIY Allergy-Friendly Pupcakes Instructions:
- Preheat the oven
Preheat oven to 350 degrees.
- Combine ingredients in a large mixing bowl
Stir the flour, baking powder, canola oil, applesauce, sweet potato egg, carrots and honey together in a mixing bowl until well combined.
- Fill lined cupcake pan
Spoon mixture into cupcake liners, filling each about 3/4 of the way full.
Bake for about 10-12 minutes – you can stick the bacon on another cookie sheet and throw it in to brown up as well!
- Make the icing
While the pupcakes cool, in a bowl, mix the yogurt and peanut butter until mixture is smooth and creamy. Use a small spatula or butter knife to smooth a thin layer of the peanut butter frosting over each cupcake.
- Optional: Add bacon
Top with bacon crumbles (and probably a biscuit…I mean, it’s a special occasion).
Humans take note: this icing is TO DIE FOR. Goodbye powdered sugar – hello peanut butter and greek yogurt! This icing + dark chocolate anything…I’m going to leave that thought right there for you. Do what you will with it.
The Pupcakes should hold up for 4-5 days if stored in an airtight container in a cool, shaded, dry spot. Peanut butter frosting should be stored separately, covered, and refrigerated. Frost immediately before serving.
Consensus…? THOR APPROVED.