Sweet potato and blueberry pupcakes
Looking for a fun and healthy treat to celebrate your dog’s birthday or just spoil them? These sweet potato and blueberry pupcakes are the perfect way to show them some extra love! Let’s get baking!
Ingredients
1/2 cup whole wheat flour
1 tsp baking powder
2 tbsp olive oil
1/3 cup pureed sweet potato
1/3 cup Chobani dog yoghurt
1 egg
1/4 cup blueberries
1/2 cup coconut cream
Instructions
Pupcakes
Preheat oven to 180°C and get out a 12 cup mini cupcake silicone pan.
In a small bowl, mix together flour and baking powder, then set aside.
In a large bowl, combine the olive oil, pureed sweet potatoes, yoghurt and egg. Beat for 2 minutes or until combined.
Add dry ingredients to the wet mixture and beat together for 2 minutes until combined.
Stir in blueberries.
Fill each cupcake mould with 1 tbsp of pupcake mixture.
Bake for 12 minutes or until a skewer inserted comes out clean.
Remove pupcakes from the pan and cool on a wire rack.
Once cooled, spread or pipe coconut cream onto the pupcakes.
Garnish with 3 blueberries.
Coconut cream frosting
Refrigerate coconut cream overnight to firm it up.
In a large mixing bowl beat coconut cream for 45-60 seconds, until it’s light and fluffy.
Spread or pipe onto cooled pupcakes.
This recipe makes 12 mini pupcakes. If you want to make full-sized muffins, simply triple the ingredients and bake until a skewer comes out clean.
Tip: If you don’t have any blueberries at home, you can substitute them for strawberries or blackberries.
Equipment
Note: Dog treats should be given in moderation. It’s recommended you consult your vet before introducing new food to your dog’s diet especially if you have a dog with a health condition.
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