Like seriously, how is it Easter weekend already!
If you are anything like me I feel guilty eating lots of Easter treats whilst Roly sits there with nothing so we adapted this recipe from Brown Eyed Baker to make Roly some Easter themed pup cakes.
120g plain flour of wholegrain flour
1 tsp baking soda
60g dog friendly peanut butter
60ml vegetable oil
2 shredded carrots
1 extra carrot chopped into triangles
Preheat the oven to 180degrees Celsius
Mix the flour and the baking soda
Mix all remaining ingredients bar the chopped carrot
Add a spoonful of mixture into each muffin slot in a small small tin
Bake for 15minutes or until a golden brown
Transfer to a cooling rack and insert carrot ears
Leave to cool
I was a little worried at first Roly didn't like this as she pulled the ears out of the first one we gave her and licked the cupcake for around five minutes before eating. Now she scoffs them!
I know that dogs don't necessarily need anything for Easter but this recipe was incredibly simple and used ingredients we already had in the house.
We have kept the cupcakes in a tin in the fridge and would suggest keeping them no longer than 3-4 days due to the chopped carrots. This recipe did make a lot of cupcakes (we got 20) so unless sharing them with another furry friend then I would suggest halving the quantities to reduce waste. As we always say though, if you plan on sharing these with a friend please check no one in the house has a peanut allergy!
We hope anyone who tries the recipe has as much fun as Roly and I did and we wish everyone a very Hoppy Easter!