As many of you know, dogs are my thing. But very close behind that are my love for the SPCA, friends and food!! So it’s a perfect time to do a little celebrating. National Cupcake Dayis an incredible, fun, and sweet way to raise a little money for your local shelter. Sharing is caring right. It’s especially painless when delicious treats are involved. If you are interested, please learn more here and sign up.
This post only made sense to involve one incredible foodie, friend and animal lover, miss Erin Ireland. So like all things that come together like PB and J, Erin whipped up delicious decadent but oh so healthy vegan cupcakes for the human kind, and myself some dog friendly pup cakes for the canines filled with nutrition. Both healthy,delicious and animal conscious. So if you are thinking of doing national cupcake day, here are a few recipes to tempt your taste buds and make you drool. I hope you will join the SPCA in making National Cupcake Day a sweet success!! Didn’t someone say that a balanced diet is a cupcake in each hand? I totally agree.
Peanut Butter and Carrot Pupcakes
1 cup gluten free flour
1 tsp baking soda
1/4 cup vegetable oil
1/4 cup peanut butter
1 cup shredded carrots
1/3 cup Honey
1/2 cup cream cheese
1/2 cup peanut butter
Preheat oven to 350
Combine flours and baking soda in a side bowl and set aside.
Combine oil, PB, egg, carrots, honey and vanilla in a separate bowl. Mix until nicely incorporated.
Mix dry and wet ingredients together and fill a cupcake tin. Makes 12 small or 6 Large cupcakes.
Bake for 25-30 minutes. Remove when slightly golden on top. Let stand and cool.
Prepare icing by whipping together all ingredients until smooth. Place in a piping bag or ziploc and get ready to frost then top with an old school milk bone. I like to keep the extras in fridge to ensure freshness. These are sensitive tummy approved for dogs with iffy bellies.
Nut free Coconut Cheesecake Cupcakes
1/2 c. oat flour
1/2 c. pitted dates
3/4 c. young coconut meat
1/4 c. melted coconut oil
2.5 tbsp. maple syrup
1/3 c. coconut flakes
juice of one lemon
Crust: Combine the oats and the dates in your food processor until it all begins to stick together. Press into the bottom of a small 4.5 inch wide springform pan (or muffin tins with paper liners).
Cheesecake: Blend all ingredients in food processor until smooth. Pour onto your crusts and refrigerate overnight so it can set. The next day (or later that night) it will be ready to enjoy.
Recipe via Emily von Euw of Rawsome Vegan Baking Cookbook