Apple & Peanut Butter Pupcakes

• Vegetarian

• Produce

  • 1 cup Apple

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/3 cup Applesauce, unsweetened

• Condiments

  • 2 tbsp Honey
  • 1/3 cup Peanut butter, creamy unsalted and unsweetened

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 cup Carob chips
  • 1 cup Whole wheat flour

• Bread & Baked Goods

  • 12 Dog biscuits, mini

• Dairy

  • 1 cup Heavy cream
  • 6 oz Yogurt, Plain

Found on sugarandsoul.co

Description

Ingredients

• 1 cup whole wheat flour
• 1½ tsp baking powder
• 2 large eggs
• 6 oz. plain yogurt
• ⅓ cup unsweetened applesauce
• ⅓ cup creamy unsalted and unsweetened peanut butter
• 1 cup grated apple, peeled and cored
• 2 tbsp honey
• 1 cup heavy cream
• 12 mini dog biscuits
• ¼ cup carob chips

Directions

• Preheat oven to 350 degrees F.
• Line a cupcake pan with liners and set aside.
• In a large bowl or stand mixer fitted with a whisk attachment, beat together the flour, baking powder, eggs, yogurt, and applesauce and mix until combined.
• Beat in peanut butter, honey, and grated apple.
• Add a ¼ cup of batter to each cupcake liner and bake for 20-25 minutes, until toothpick comes clean when inserted into the center. Allow to cool in pan for a few minutes before transferring to a cooling rack.
• Once pupcakes have cooled, beat heavy cream until light and fluffy, about 3-4 minutes.
• Pipe whipped cream onto the cooled pupcakes and top with a dog biscuit. Serve shortly after frosting or store in the fridge or freeze them. Dogs should only be given one a day.