Oh, did I mention that Sandra baked doggy cupcakes for Penny and her crew? She's usually popular at the beach: always up for a romp through the water, king-of-the-hill on the cliffs, or a good old-fashioned game of (seaweed) tug-o-war. But the cupcakes took it to a new level. We, literally, had an entourage following us. Penny shared profusely, partly because I was fearful of what would happen if she was permitted to eat a dozen cupcakes. But she shared nonetheless.
Doggie Cupcakes
Doggie Cupcakes
Muffins:
- 2 cups shredded carrots
- 3 eggs
- 1/2 cup applesauce, unsweetened
- 2 tsp. cinnamon
- 1/2 cup rolled oats
- 3 cups whole wheat flour
Frosting:
- 8 oz. low fat cream cheese, softened
- 1/4 cup applesauce, unsweetened
Muffins:
- Preheat oven to 350° F
- Lightly spray cups of muffin tin.
- In a large bowl stir together the carrots, eggs and applesauce. Set aside.
- In another medium bowl whisk together the cinnamon, oats and flour.
- Slowly mix in the dry ingredients. Stir until well blended.
- Spoon mixture into muffin tin. The dough will be thick, so you may wet your fingers to press the dough into place.
- The dog cupcake will not rise very much, so do not worry about over filling the muffin tin.
- Bake for 25 minutes.
- Cool completely on a wire rack before frosting or serving.
Frosting:
- Blend both ingredients with a hand mixer until well blended.
