My sweet little Wrigley (named after Wrigley Field) turned 10 in February. That’s right, the big 1-0! I’ve had her since she was 8 weeks old and she has my heart. I’ve always been a dog lover but she’s pretty much my favorite “person” in the world. Despite her uncanny ability to get on the the table and slyly help herself to whatever she can find – several years ago she ate the blue cheese off of the plated Christmas Eve salads – she’s an unbelievably good dog and I can’t imagine my life without her.
To celebrate Wrigley’s big day (and my furry niece, Eleanor’s, adoption anniversary) I made pupcakes! The adorable little baked doggy treats I’ve seen at various pet boutiques are darling but I’ve always been concerned about the ingredients. A birthday tummy ache definitely isn’t ideal.
These are super easy, the ingredients are gentle on tummies, and the dogs absolutely loved them!
Pupcakes
Made 6 pupcakes
1/2 cup rice flour
1 tsp baking powder
1/3 canola or vegetable oil
1 egg
1/3 cup unsweetened applesauce
1/8 cup creamy peanut butter (plus more for the “frosting”)
Preheat oven to 350 degrees.
These really couldn’t be easier – place all of the ingredients in a bowl and whisk together. Line a muffin tin with liners and spoon the batter into them, filling about halfway. Bake for 10-12 minutes or until a toothpick comes out clean.
Allow the cupcakes to cool completely and then “frost” them with peanut butter. Decorate each cupcake with a dog bone.
Pupcakes should always be followed by a good nap!
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