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Nancy’s Recipes

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Desserts

Veggie Peanut Butter Pupcakes

Featured Product: Nancy’s Organic Cream Cheese

 

Ingredients

Pupcakes

  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Soda
  • ½ cup Smooth Peanut Butter
  • ½ cup Vegetable Oil
  • 2 Eggs, whisked
  • 1 cup Shredded Carrots
  • 1 cup Shredded Zucchini

Frosting

  • 8 oz. Nancy’s Organic Cream Cheese, softened
  • 1 cup Smooth Peanut Butter
  • 12 Bone-shaped Dog Treats

 

Directions

  1. Preheat the oven to 350 degrees and prepare a muffin tin with paper liners.
  2. In a mixing bowl, whisk together the flour and baking soda.
  3. Separately, whisk together ½ cup peanut butter, vegetable oil and eggs.
  4. Add the carrots and zucchini into the peanut butter mixture and incorporate.
  5. Gradually incorporate the dry ingredients into the wet ingredients.
  6. Divide the batter among the paper liners. Bake the pupcakes for 20-25 minutes.
  7. Make the frosting by combining the cream cheese and 1 cup peanut butter, beating until smooth.
  8. Spoon the frosting into a pastry bag with a spiral tip.
  9. Once the pupcakes have cooled completely, pipe the frosting onto the tops.
  10. Garnish each frosted pupcake with a dog treat.

 

*Pupcakes may be made with human grade ingredients, but they are meant for your best dog-friend to enjoy!

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