April Fools! This recipe is just for your canine companion. It’s perfect for a Dachshund dessert, a Terrier tea party, or a Schipperke snack! This recipe makes about 18 drool-inducing mini-pupcakes.
Ingredients
- 1 Large Egg
- 1/3 cup Peanut Butter
- 1/4 cup Vegetable Oil
- 1/3 cup Honey
- 3-4 Carrots (enough for 1 cup when shredded)
- 1 cup All Purpose Flour
- 1 tsp. Baking Soda
- 1/3 cup Quick Cooking Oats
Directions
- Pre-heat oven to 350 degrees.
- Line a mini-cupcake tin with paper cupcake liners.
- Shred the ever-lovin’ crap out of 3-4 carrots. (I use the grater attachment on the food processor, and then run the chopping blade to completely beat them into shredded submission.)
- Combine egg, peanut butter, vegetable oil, honey, and shredded carrots in a large bowl. (This will be a very thick batter, so do yourself a favor and use a stand mixer unless you have an extra-strong mixing spoon and a desire for hand cramps.)
- Add flour, baking soda, and oats to bowl and mix until well combined. Dough will be the consistency of a very firm cookie dough.
- Roll into small balls and lightly press into prepared cupcake tin.
- Bake for 15-20 minutes, until tops begin to brown.
- Cool, and “frost” with some additional peanut butter mixed with flour to attain a good consistency for piping.
- Garnish with a tiny slice of carrot, or sprinkle with finely grated carrot.
- BONE Appetit!