When Sparrow recently had her birthday I decided to make her some extra special pupcakes to celebrate. I often make pilchard cake for the dogs as training treats, so I adapted the recipe and gave it a few extra ingredients, while also keeping it as healthy as possible.
I used soft cheese for the topping, but you could leave this off if your dog is dairy intolerant. Even if they are not, I only ever give very small amounts of dairy products. As with all treats, these should be fed in moderation and not as a replacement for a balanced, dog-specific diet.
Princess Pupcakes Recipe
1 tin salmon (about 240g) without oil
I tablespoon peanut butter (avoid any containing sweetener)
100g gluten-free flour (approx)
2 teaspoons Low-fat or lactose-free cream cheese
- Mash the salmon in a large bowl and mix in the peanut butter. Add the eggs and mix until well combined.
- Add the flour and mix until you have a stiff batter. Add a little extra flour if needed, but don’t over-do it. Better for the mix to be a little wet than dry.
- Spoon into bun cases and cook on a low heat (in my fan oven its 160C) for 15-20 minutes. Leave to cool.
- For the topping mash a handful of raspberries and mix with about 2 teaspoons of cream cheese. Chill in the fridge for about an hour.
- Spoon the cream cheese mix into an icing bag and twist the top to seal. Snip off the bottom and put a dollop on top of each pupcake. Finish with a raspberry.
I hope your dog enjoys these treats as much as mine did. They are perfect for a puppy party to celebrate a special birthday. Once cooked they should be stored in a fridge, though the un-iced cakes can be stored in a cake tin.