Quick and easy pupcakes

Quick and easy pupcakes

At F&HE, our furry friends’ needs and nice-to-haves matter to us as much as those of our readers.

Recipe, styling and photography by Katelyn Allegra

Quick and easy pupcakes

Serves: Makes 12

Ingredients

  • PUPCAKES

  • 2 bananas, peeled
  • 2 carrots, grated
  • 2 large eggs
  • 125ml (½ cup) olive oil
  • 210g (½ cup) honey
  • 30g (3 tbsp) peanut butter with no added salt and sugar
  • 100g nutty wheat flour
  • 40g rolled oats
  • 1 tsp baking powder
  • ICING

  • 170g (½ cup) peanut butter with no added salt and sugar
  • 260g (1 cup) double-cream plain/Greek yoghurt
  • 12 small dog-bone treats

Instructions

1

Preheat the oven to 180°C.

2

For the pupcakes, mash the banana in a large bowl and stir in the grated carrot.

3

In a separate mixing bowl, whisk together the eggs, olive oil, honey and 30g (3 tbsp) peanut butter, and stir into the banana mixture.

4

Add the flour, rolled oats and baking powder, and mix well.

5

Line a 12-hole muffin/cupcake tin with cupcake wrappers and fill each one ¾ of the way with the pupcake batter.

6

Place in the preheated oven to bake for 15 – 20 minutes or until a skewer inserted through the centre comes out clean. Remove from oven and leave to cool in the tin.

7

While the pupcakes cool, make the icing by whisking together the 170g (½ cup) peanut butter and yoghurt. Scoop into a piping bag fitted with a star nozzle.

8

Pipe the icing onto the pupcakes and stick a bone or two into the icing.

Notes

The un-iced pupcakes can be individually wrapped in cling film and frozen for up to 3 months.

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