Today my little princess is 2.
So I decided to make her some dog friendly cupcakes. (Yes, I’m THAT girl)
She was a BIG fan. π
Happy Saturday folks!
Peanut Butter & Carrot Pupcakes
Make 20 mini cupcakes
Ingredients:
1 cup all purpose flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 eggFrosting:
8 oz Low fat cream cheese plus 1 TBS honey
3/4 cup creamy peanut butter
Shredded CarrotsDirections:
Preheat oven to 350ΒΊ.
In a medium sized bowl, mix together the flour and baking soda. Add the rest of the ingredients and mix well until combined. Put liners in a mini cupcake pan. Using a small cookie dough scoop, scoop a rounded teaspoon of batter into each cupcake cup. Bake for 12-15 minutes (until firm and beginning to brown).
Remove from oven and allow to cool completely. Pipe frosting of choice onto cupcakes and top with shredded carrots.
Your doggies will FLIP! π
Click here to print.