1st June 2020
Got a pet’s Birthday to celebrate? Or just want to cure your quarantine boredom? Look no further. Here is a peanut butter and banana pupcake recipe to give your dog an extra special treat. As a newbie to making cupcakes for dogs, I adapted Jen Woodhouse’ recipe to make four in total.
Firstly, pre-heat your oven to 180°C.
Whisk an egg. Weigh this and half the mixture, saving one half for another day and using only 1/2 the egg for the pupcakes.
Next peel a banana. Cut it in half and mash one half up using a fork. Only add the mashed half to the egg mixture.
Add the peanut butter, grated carrots, oil, honey, flour, oats, baking powder and vanilla extract.
Give it all a good stir and pop the mixture into some cupcake cases. I chose thicker ones than usual so that I could easily take the cakes out of the cases once cooked, before giving them to my dog.
Stick the pupcakes into the oven for 25 minutes, and don’t forget to let your dog lick the bowl!
Do NOT, however, make the same mistake that I did and leave the wooden spoon in the bowl. You may be left without one afterwards…
Once out of the oven the pupcakes should bounce back when pressed on top, and a skewer should come out clean when inserted into the middle of them.
When the pupcakes have cooled down, put two dessert-spoonfuls of peanut butter into a piping bag. Pipe a small dollop on top of each pupcake. If you want to go the extra mile for your dog, you could even top each cake with their favourite treat.
The pupcakes went down a treat with my Borador who absolutely wolfed them down! They were a lot wetter than usual cupcakes, and after (admittedly) trying some myself I found they tasted like a bitter, more peanuty, banana bread.
I would definitely recommend giving this recipe a go if you fancy a spot of baking and want to treat your furry friends. A two-in-one result to satisfy both yours and your dog’s boredom!
To find out the best food and drinks that Liverpool has to offer, and tasty recipes, check out some of our other articles!
Featured Image Credit: The Author