Birthday Princess Pupcakes

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.

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That cake was pretty yummy! Even a fussy eater like me enjoyed it!

Princess Pupcakes Recipe

1 tin salmon (about 240g) without oil

I tablespoon peanut butter (avoid any containing sweetener)

2 eggs

100g gluten-free flour (approx)

2 teaspoons Low-fat or lactose-free cream cheese

Fresh raspberries

  1. Mash the salmon in a large bowl and mix in the peanut butter. Add the eggs and mix until well combined.
  2. 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.
  3. Spoon into bun cases and cook on a low heat (in my fan oven its 160C) for 15-20 minutes. Leave to cool.
  4. 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.
  5. 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.

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