The RSPCA Cupcake Day fundraising celebrations run throughout the month of August – and we think our four-legged pals deserve to get in on the tasty action too!

Those big puppy dog eyes always look so sad when you tell them they can’t have a taste of your cake, so we have found some recipes that are friendly to sensitive pup tums.

Learn how to hold your own RSPCA Cupcake Day event here: rspcacupcakeday.com.au

Pupcake with frosting

Makes 12

2 ripe bananas (2/3 cups mashed)

1 ½ cup of peanut butter (check that it does not contain Xylitol)

1/3 cup honey

2 eggs

1 ½ cup flour (all purpose, plain or wholemeal)

2 ½ tsp baking powder

¼ cup oil (vegetable, canola, peanut or olive oil)

¾ cup water

1. Preheat oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake liners.

2. Place bananas in a bowl and mash with a potato masher until smooth as you can get it.

3. Add peanut butter, honey and eggs. Whisk well until smooth.

4. Add flour, baking powder, oil and water. Whisk until smooth.

5. Divide between cupcakes until 3/4 full. Bake 22 minutes until the top is golden, or skewer comes out clean.

6. Transfer to cooling rack and cool for 30 minutes before topping with frosting (recipe below).

Frosting

500g potato, peeled and cut into 2cm pieces

2 Tbsp honey

½ cup yoghurt (plain low fat unsweetened) or sour cream

2-4 Tbsp water

12 small dog bone biscuits for decorating

1. Place potato in a large pot of water. Bring to boil, then cook potato for 20 minutes until very, very soft and starting to crumble on the edges.
2. Drain, then return into empty pot. Add yogurt, honey and water (starting with 2 Tbsp). Beat with electric beater for 1 minute on speed 3, increasing to speed 5, for 1 minute or until smooth and creamy. Add more water if needed – it should have a soft consistency like frosting.
3. Transfer to piping bag fitted with a 1.5cm round nozzle (Note 3 for other nozzles). Pipe in swirling motion onto cupcakes, top with dog biscuit.

W: recipetineats.com

Delicious Doggie Pupcakes

2 large bananas

1/2 cup peanut butter

1/4 cup coconut oil

1/2 cup grated carrots

3 cups finely ground oat flour

1/2 cup unsweetened soy milk (optional)

1. Preheat oven to 180 degrees and line a cupcake tray with cupcake liners.
2. Mash 2 large bananas with 1/2 cup of peanut butter in a large bowl.
3. Stir in 1/4 cup of coconut oil to complete the wet mixture.
4. Mix in 1/2 cup of grated finely carrots and 3 cups of finely ground oat flour.
5. Depending on the size of the bananas, the mixture may be slightly dry which can be easily fixed by adding a dash of unsweetened soy milk at a time and stirring until correct cupcake texture is achieved.
6. Scoop mixture into cupcake liners and sprinkle each with oats before placing in the oven for 20 to 25 minutes or until golden on top.
7. To decorate the pupcakes, use healthy ingredients your dog will love such as peanut butter! Or get creative and beat bananas and some oat flour to a frosting consistency and decorate with a dog treat or a blueberry on top of each!

W: rspcaqld.org.au

Carrot Pupcakes

Makes 8 pupcakes

1 cup carrot, grated

1 cup rice flour

½ cup rolled oats

2 tsp cinnamon

½ cup applesauce

2 large eggs

1. Preheat oven to 180°C.
2. In a large bowl, mix the eggs with the applesauce.
3. Stir in the carrots, then add the dry ingredients. If your mixture is too stiff, add more applesauce or water.
4. Spoon into a muffin tin (cupcake liners optional but if you don’t use them, grease the tin beforehand).
5. Bake for 25 minutes until firm.
6. Set aside to cool.

Yogurt Icing

½ cup Greek yogurt

2oz / 60g cream cheese

1. In a small bowl, beat the cream cheese until smooth. Stir in the Greek yogurt.
2. Spoon the icing over the pupcakes.

W: pawsomerecipes.com/carrot-pupcakes/

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