Mozzarella Pupcakes

My bestie turned two yesterday – can you believe it!?  He still acts like a clumsy, playful pup most of the time, only now he’s got 32 kilos of fluff to throw around which – obviously – he completely forgets when he’s charging around the house (…and I’ve got a massive hole in the plasterboard on my staircase to prove it…). Before having a dog, I’d have been one of those people who’d have thought it totally weird to bake a dog birthday cakes. It is a bit weird; I mean it’s just another day to him, right? And he doesn’t know what cakes are! But honestly? He’s such a legend; he makes Sunny and I laugh every single day, cheers us up when we’re feeling low – and just generally makes life a little bit – a lot – better (even when he wipes his butt on the sofa cushions or inhales a whole pile of expensive cheese straight off the kitchen counter…). So why wouldn’t we celebrate and spoil him a bit? He deserves it! 🙂

Bungle only gets these special cheesy Pupcakes on his birthday.  He’s got a couple of food allergies so we’ve got to be careful what we give him – but these I know are safe!  And he loves them!  They’re full of dog friendly ingredients and treats, with a piped cream cheese and peanut butter frosting.  Watch out if your dog can’t handle dairy, though, as these are full of the stuff!

Mozzarella (Mutzzarella?) Pupcakes (makes 6)

Ingredients

• 200g Self Raising Flour
• 2 Eggs
• 50g grated Mozzarella
• 6 tbsp Natural Yoghurt

For the icing:

• 200g Cream Cheese
• 50g Peanut Butter

1. Set your oven to 170 and lined a muffin tray with paper cases.
2. In a bowl, mix together the eggs, natural yoghurt and grated cheese, and then fold in the flour.
3. Separate the mixture into the muffin cases and then bake for 20 minutes.  Leave to cool.
4. To make the icing, smear the peanut butter down one side of your piping bag, then fill with cream cheese.  Decorate, then allow doggo to devour.  🙂

Have a great week! ♡