Description
Strawberries and Cream Pupcake because dogs are people too and they deserve to be celebrated! This cake is made with strawberries, coconut oil, honey, whole wheat flour and almond milk. It’s topped with a strawberry greek yogurt frosting and surrounded in peanut butter and dog biscuits – basically heaven for a dog!
Ingredients
Cake
12 medium-sized strawberries, divided
1/4 cup coconut oil, room temperature
2 tbsp honey
1 egg
1/2 cup almond milk
1 cup whole wheat flour
1 tsp baking powder
Frosting
3/4 cup greek yogurt
1/2 of the strawberry puree
1/4 cup peanut butter
18 small Milk Bone Biscuits
Instructions
Pre-heat oven to 350°F
Trim the stems off of the strawberries and place them in a blender, blend until the strawberries are diced small, but not too liquified. Split half for the cake and half for the frosting, set aside
In the bowl of an electric mixer fitted with blade attachment add the coconut oil and honey, cream together until smooth
Add the honey, egg and almond milk, mix
Slowly add the flour and baking powder, mix until fully combined
Fold in the strawberries
Grease a 6″ cake pan
Add batter to pan
Bake for 25-30 minutes until cake is set
Allow to cool completely
Frosting
In a small bowl fold the strawberry puree into the greek yogurt
Frost the top of the cake with a thick layer of the greek yogurt mixture
Frost the sides of the cake with a thin layer of peanut butter, stick the Milk Bones onto the side of the cake, standing up vertically
Serve to your patiently waiting pup