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)
- 200g Self Raising Flour
- 2 Eggs
- 50g grated Mozzarella
- 6 tbsp Natural Yoghurt
For the icing:
- 200g Cream Cheese
- 50g Peanut Butter
- Set your oven to 170 and lined a muffin tray with paper cases.
- In a bowl, mix together the eggs, natural yoghurt and grated cheese, and then fold in the flour.
- Separate the mixture into the muffin cases and then bake for 20 minutes. Leave to cool.
- 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! ♡