Pupcakes!

This one is for all the readers out there who have a canine companion.  Have you ever been in the kitchen cooking or baking and look down to see a little pleading face looking up at you with hope in their puppy dog eyes?  Why not use your baking skills for your furry friend as well?  These pupcakes are so easy to make and will have their tails wagging in appreciation!

Ingredients:

375g wheat free and gluten free flour

300ml semi-skimmed milk

250g peanut butter (no added salt and no added sugar)

2 eggs

1 mashed banana

4 tbsp honey

4 tbsp vegetable oil

1 tsp baking powder

1 tsp baking soda

1 tsp pure vanilla extract

Preheat oven 160°C (325°F) Gas Mark 3

Mix all the ingredients together until they are well incorporated.  Divide evenly between the baking cases (mixture should make 20 pupcakes).  Bake in the preheated oven for 15-20 minutes or until they are golden in colour and spring bake when pressed (insert a cake tester/ toothpick to make sure they are done).  For smaller breed dogs, or younger pups I suggest making mini cupcakes.  If you decide to do this, adjust your baking time accordingly.  Place pupcakes onto a wire cooling rack, when they are completely cool you can decorate them.

Pupcake frosting:

250g low fat cream cheese or quark

125g peanut butter (no added salt and no added sugar)

4 tbsp olive oil

10 glacé cherries (optional)

Combine ingedients and beat until they become fluffy and then pipe it onto your pupcakes.  You can draw anything you want on top.  I did some with paw prints on them and the others had cat faces drawn on them, using the glacé cherries as noses and eyes.

Hope your pups enjoy them as much as the ones who got mine!