We collaborated with Richard and his mum Mikaela for this cupcake recipe. I hope your furbaby will enjoy it as much as Ollie and Winks did eating them!Iro
These pupcakes were a huge hit with Richard and his friends at his birthday party. This is such a simple and easy pupcake recipe, and they turn out super light and fluffy too. The pupcakes take roughly 30 minutes to make (including cooking time) We like to make our own pumpkin purée and apple purée, so we know exactly what we’re giving Richard and his friends. The leftover purée can be frozen in silicone moulds and given as treats later on.
The quantity is dependent on the size of your muffin tray. We made mini pupcakes and we’re able to get 24 out of the batch, but I think it would make roughly 12 regular-sized pupcakes. We picked up our mini muffin tray from Spotlight for about $15 when it was on sale.
1 cup wholemeal flour
1/4 cup rolled oats
2 tsp baking powder
1/2 cup pumpkin purée
1/2 cup apple purée
1/4 cup coconut oil
2 carrots – grated
80g cream cheese
1/4 cup greek yoghurt
1/4 cup peanut butter
A garnish of your choice
- Preheat oven 180°c. Line cupcake tray with liners. In a large bowl, combine flour, oats, baking powder, pumpkin purée, apple purée, coconut oil, and eggs. Mix in grated carrot.
- Scoop batter evenly into the muffin tray. Cook for 15-20 minutes.
- In a medium bowl, combine cream cheese, greek yogurt, and peanut butter. Allow pupcakes to cool completely before frosting.
- Frost pupcakes with either a piping bag or spatular. Add desired garnish.
- Alternatively, you can decorate with peanut butter cookies. Follow the link for the recipe.
Let us know if you make the pupcakes in the comments. Follow Richard on Instagram for more!