“Some of our greatest treasures we place in museums. Others we take for walks.”
It’s National Puppy Day! I am a huuuuge animal person, and dogs are probably my favorite. The loyalty, kindness, companionship, and love these creatures give us is nothing short of amazing – so today, let’s hear it for the dogs. 🙂
Your little furry friend deserves a cupcake as awesome as he/she is, so without further ado, I give you the Peanut Butter Banana and bacon Pupcake!
(makes a dozen mini pupcakes)
1/2 cup peanut butter
1 mashed, ripe banana
2 tbsp. cottage cheese
1/2 tsp raw honey
1/4 cup brown rice flour*
1/4 tsp baking powder
*you can also use whole wheat flour. However, some pups can have allergies to wheat so I used the brown rice flour to be safe.
Preheat oven to 350 F and line a mini cupcake pan with 12 liners
In a large bowl, mix together the peanut butter, banana, cottage cheese, and egg. Add the honey and continue mixing. In a separate bowl, whisk together the brown rice flour and baking soda. Then add this to the wet ingredients and mix well. Transfer to cupcake pan and bake for 10-11 minutes or until a toothpick placed into the middle of the cakes comes out dry.
The Frosting and Bacon
1/4 cup peanut butter
1/4 cup low fat cream cheese
1 tbsp. vegetable oil
2 strips of bacon
Mix together the peanut butter and cream cheese, adding the oil until piping consistency. Add to piping bag with desired tip and pipe onto room temperature pupcakes.
Turn stove onto medium heat and place bacon strips into pan. Once they start to curl, turn them over (This should just take a few minutes). You’ll want to fry them until they get a nice crispy consistency so that you can break the bacon into pieces that will stand up in the frosting.
Once bacon is done, turn off the stove and let the bacon cool to room temperature. Then break bacon into small parts and place into frosting. Next – let your pup enjoy (but remove the cupcake liner first)! One at a time, though 🙂