Sweet Potato PupCakes
Mini "pup" cakes full of healthy ingredients for your furry best friend.
Ingredients
Sweet Potato PupCakes
- 3/4 cup of sweet potato, mashed
- 1 1/8 cup of old fashioned oats
- 1/4 cup of coconut oil, melted
- 1/4 cup of peanut butter, melted
- 1 egg
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
Sweet Potato "Frosting"
- 1 cup of sweet potato, mashed
- 1/4 cup of plain greek yogurt
- 2 tablespoons of pudding mix (without artificial sweeteners)
Garnish
- 20 tiny dog bones (optional garnish)
Instructions
- Preheat your oven to 350 degrees
- Combine 3/4 cup of mashed sweet potato, 1/4 cup of coconut oil, 1/4 cup of peanut butter, 1 large egg, 1/2 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of baking soda and 1/4 teaspoon of salt in a large bowl
- Pulse 1 1/8 cup of old fashioned oats in a food processor until they are flour like in texture
- Add the oat flour into the remaining ingredients and mix until fully combined
- Lightly grease mini cupcake tins
- Fill each cavity full (approximately 20 mini cupcakes)
- Bake at 350 degrees for 14-16 minutes
- Allow the pan to cool for 10 minutes on a cooling rack and then transfer the pupcakes directly onto the cooling rack to cool fully
- While the pupcakes are cooling, make the "frosting" by combining 1 cup of mashed sweet potato, 1/4 cup of plain greek yogurt and 2 tablespoons of pudding mix in a medium bowl
- Cream the "frosting" ingredients together using an electric handheld mixer until a smooth creamy frosting-like texture is achieved
- Transfer the "frosting" into a pastry bag and frost the pupcakes
- Garnish with tiny bones