Spring is a time of new beginnings and growth. Help your puppy bloom into one of the big dogs with a delicious “pup-cake” DIY dog treat recipe.
A dog-friendly spin on traditional cupcakes, these tiny treats are just the right size for puppies. Plus, each of the ingredients provide specific health benefits, according to Victoria Carmella, DVM, and director of veterinary services at Blue Buffalo Co. Ltd. in Wilton, Connecticut:
- Peanut butter and egg are high-quality protein sources.
- Carrots and pumpkin serve as antioxidants.
- Pumpkin is a good source of fiber.
- Yogurt contains probiotics to support your pup’s digestive health.
- Blue Buffalo Blue Bits training treats contain DHA to help support cognitive development in puppies.
While this DIY dog treat recipe was made with puppies in mind, it’s suitable for all life stages. It also is dog-tested and dog-approved to received two paws up!
What you'll need:
- 2-3 medium size carrots
- 1/3 cup of all-natural peanut butter
- 1/2 cup of pure canned pumpkin
- 1 large egg
- 1 cup of quick oats
- 1 cup of whole wheat flour
- ¼ cup of melted coconut oil
- 1/4 cup of beet juice
- 1/2 cup of cranberry juice
- 3/4 cup of plain Greek yogurt
- 3/4 cup of tapioca starch
- 3 packets (approximately 3 tbsp.) of unflavored gelatin
- Blue Buffalo Blue Bits Tasty Chicken Recipe Soft-Moist Training Dog Treats
- Mini muffin tin
- Measuring spoons
- Measuring cup
- 3 small mixing bowls
- Large mixing bowl
- Rubber scraper
- Pastry or basting brush
- Piping bag
- Rose piping tip
- Ice-cream scoop (approximately 1 tbsp.)
One mini pup-cake
Preheat oven to 350 degrees Fahrenheit.
Grate enough carrots to yield 1 cup of shredded carrot.
Lightly grease the mini muffin tin by brushing it with coconut oil.
In the large mixing bowl, combine the remaining coconut oil with the shredded carrots, peanut butter, pumpkin and egg.
In the small mixing bowl, combine the oats and whole wheat flour.
Gradually mix the oats and whole wheat flour mixture into the large mixing bowl.
Using the ice-cream scoop, spoon the mixture into the lightly greased mini muffin tin.
Bake for 25 minutes.
Cool for 30 minutes.
To make frosting, whisk the unflavored gelatin with the beet and cranberry juice at room temperature in a small mixing bowl.
Set it aside for 5 minutes.
In another small mixing bowl, combine the Greek yogurt with the tapioca starch.
Combine the juice mixture with the yogurt mixture until it has an even consistency..
Using a spoon, fill the piping bag and pipe rose shapes onto the cooled pupcakes.
Top with a Blue Buffalo Blue Bits training treat..
Serve to your little ray of sunshine and place the remainder in a sealed container in the fridge for later.