I kind of love dog stuff that looks like human stuff.
I’m talking squeaky dog toy that looks like a pair of earmuffs, sweatshirt complete with pouch pocket and hood — and food that looks like it should be on my plate and not in my dog’s bowl.
That’s why I was eager to give this “pupcake” recipe a try since the sample photos looked like something I’d pick up for myself at the bakery.
Carob Pupcakes Recipe
- 2 tablespoons carob powder
- ½ cup flour*
- 1 teaspoon baking powder
- ⅓ cup coconut oil, melted
- ⅓ cup plain Greek yogurt
- 1 egg
*You can substitute rice flour for all-purpose.
- 3 tablespoons plain Greek yogurt
- 1½ tablespoons creamy peanut butter (no xylitol)
- Heat your oven to 350 F.
- In a medium bowl, combine the dry ingredients.
- In another medium bowl, whisk together the coconut oil, yogurt and egg.
- Add the wet ingredients to the flour mixture and combine.
- Scoop the pupcake batter into a nonstick or lined muffin pan.
- Bake standard-size pupcakes for 20 minutes or mini pupcakes for 12 minutes.
- While the pupcakes bake, mix together the frosting ingredients until well combined. Spoon the frosting into a sandwich bag and cut one corner off.
- After the pupcakes have completely cooled, pipe the frosting on top.
- Store any leftovers in the refrigerator.
When I’m cooking for myself, I’ve found that carob is a lot like cocoa powder — it smells divine when it’s baking, but if you don’t add sugar to the recipe, the flavor is a little flat.
Since there’s nothing sweet in these doggie cupcakes to help the carob powder, I didn’t personally give them a taste, despite how wonderful my kitchen smelled.
My dog, Banjo, on the other hand? Well, she couldn’t get enough!
This carob pupcakes recipe is a big success as far as she’s concerned.
Adapted from: Pretty Fluffy.
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