Recipe video above - don't miss Dozer "helping" me make these cupcakes! Made with banana and peanut butter which dogs go mad over, the crumb is moist and tender, stays fresh for a week. Frosted generously with doggie friendly icing made with potato - much better for dogs than using loads of cream cheese, peanut butter or other typical frosting options. For METRIC - toggle under ingredients.
Course: Dog Treats
Keyword: dog cupcakes, dog treats, frosting for pupcakes, icing for dog cupcakes, Pupcakes
2ripe bananas(150g/5oz after peeling, ~2/3 cup mashed)
1/2 cuppeanut butter, smooth or creamy (Note 1)
1 1/2 cupsflour, all purpose/plain OR wholewheat/wholemeal (Note 2)
2 1/2tspbaking powder
1/4 cupoil, vegetable, canola, peanut or olive oil
Fluffy dog friendly "frosting":
500g / 1lbpotatoes, peeled and cut into 2 cm/1" pieces
Preheat oven to 180°C/350°F (160°C fan). Line a 12 hole muffin tin with cupcake liners.
Place bananas in a bowl and mash with a potato masher until smooth as you can get it.
Add peanut butter, honey and eggs. Whisk well until smooth.
Add flour, baking powder, oil and water. Whisk until smooth.
Divide between cupcakes until 3/4 full. Bake 22 minutes until the top is golden, or skewer comes out clean.
Transfer to cooling rack and cool for 30 minutes before topping with "frosting"
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.
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.
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.
1. Peanut butter - make sure the peanut butter doesn't contain Xylitol which is an artificial sweetener that is not good for dogs. Kraft peanut butter does not contain Xylitol which is what I use.If you are unsure, go for all natural peanut butter (health aisle of supermarket) which is just pure peanuts. (Then use the leftovers to make Thai peanut sauce for yourself!)2. Flour - I'd ordinarily use wholemeal/wholewheat flour because it's got more nutrition than white flour, but I'm out of stock and trying to minimise grocery outings!3. Piping - you can use a standard star shaped nozzle and the piped frosting will look like this (Meatloaf Cupcakes with Mashed Potato). But don't try to use a Wilton #1M or #1B nozzle used to make pretty swirls like in this photo on chocolate cupcakes. The consistency of the potato frosting isn't suitable - it just won't hold its shape (I tried and ended up with a total mess).4. Storage - these have kept well for a week, hasn't lasted longer than that. Keep in an airtight container in the fridge (to ensure potato doesn't go off). The biscuit will soften - Dozer doesn't complain 😂