Evermore Mini Pupcakes!

February 22, 2015

 These Mini Pupcakes are a tasty, healthy treat for your pup, and a surprisingly delicious, sugar-free snack for you! Take them up a notch by filling them with Evermore, and watch your dog go extra nuts (while you certainly can eat them filled with Evermore, we suggest setting a few aside that are NOT filled for optimal yumminess). Made with just a few simple, whole-food ingredients, they're full of protein, good fats, and more to keep you both going for hours!

 

Mini Pupcakes

 

Yield: 24 mini cupcakes or 12 regular-sized cupcakes

 

Ingredients

4 eggs

¾ cup peanut butter

1 cup grated apple with skin (about 2 small apples)

½ cup grated carrot (2-4 carrots, depending on size)

2 teaspoons baking powder

Optional: Evermore, thawed and fluffed with a fork, for filling

 

Preparation

Preheat oven to 350°F.  Grease a muffin pan (if not nonstick) with coconut oil or butter.

 

Mix all ingredients together until smooth. Fill muffin pan with batter to 2/3 full.  Bake for 15-20 minutes, or until golden and a toothpick comes out clean. Let cool for a couple minutes, and then slide out of baking pan. Let cool.

 

If filling with Evermore, insert a paring knife into top of cupcake, angling blade toward center. Cut a circle from top, removing a cone-shaped bit of cake. Spoon filling into crevice. Filling should not come to top of cake, but be a little lower so you can put top back on. Remove point from cone-shaped piece, and replace remaining piece onto cupcake.

 

Frosting

 

NOTE: If you use coconut cream, you can either buy as cream or refrigerate a can of full-fat coconut milk overnight, then skim only the cream part off the top.

 

Ingredients

4 oz full-fat cream cheese or coconut cream

Yogurt or water, for thinning

1 teaspoon (or less) raw honey

Optional: carob powder (start with 1-2 tablespoons, then add more as desired)

Shredded coconut for sprinkling

Preparation

Whip cream cheese and yogurt (as much as you need to thin out) or coconut cream, by hand or using food processor until stiff (for cream cheese) and soft (for coconut cream) peaks form. Gently fold in raw honey and carob powder (if using). Using offset spatula or pastry bag and tips, decorate cupcake tops. Sprinkle with shredded coconut, and enjoy!

 

 

 

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