healthy birthday pupcakes: homemade and allergy-friendly peanut butter, pumpkin and carrot cupcakes for dogs via barley & birch
All, Make

Make: Pupcakes (HBD Thor!)

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.

File Mar 14, 3 46 32 PM

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 laaah-haaave them, the sweet potato and rice flour are great stomach soothers. Heads up: if you don’t want to puree the sweet potato, you can use organic pumpkin instead.

And…really important aside here – humans take note: the 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.

Sweet Potato Pupcakes with Peanut Butter & Bacon Frosting

Makes: 6 Pupcakes

Ingredients:

  • 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

Pupcakes Instructions:

  1. Preheat oven to 350 degrees
  2. Stir the flour, baking powder, canola oil, applesauce, sweet potato egg, carrots and honey together in a mixing bowl until well combined
  3. Spoon mixture into cupcake liners, filling each about 3/4 of the way full
  4. Bake for about 10-12 minutes – you can stick the bacon on another cookie sheet and throw it in to brown up as well!
  5. 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.
  6. Top with bacon crumbles (and probably a biscuit…I mean, its a special occasion)
File Mar 14, 3 47 51 PM
File Mar 14, 3 53 14 PM
File Mar 14, 3 54 26 PM

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.

File Mar 14, 3 46 11 PM

Consensus…? THOR APPROVED.

File Mar 14, 3 45 15 PM
author-avatar

About Amanda Eldridge

With a passion for cultivating imagination, Amanda aims to help families discover their creative potential and be inspired to make the world a better place through art, play, adventure, activism, conservancy, and community. When not playing with ideas, designs and projects for barley & birch, Amanda enjoys working as a modern art curator and managing her own small design business.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.