Makes 12
60 Minutes
Doggie Cup Cakes
These pupcakes will be sure to get your dog’s tail wagging!
Ingredients
- 2 ripe bananas
- 125g Peamutt Butter
- 4 tbsp clear honey
- 2 eggs
- 300g Self Raising Flour
- 60ml oil (vegetable, sunflower, peanut, olive oil)
- 175ml water
For the Potato Icing
- 500g Potatoes
- 4 tbsp Yoghurt
- 2-4 tbsp Water
- 12 mini bone shaped dog biscuits for decorating (optional)
Method
To make the Cupcakes:
- 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 Peamutt 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 icing.
To make the Potato Icing:
- 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.
