everyday food made simple

Happy New Year, friends!

golden oreo cupcakes

To say that it’s been a while would be an understatement, so thank you for sticking with me and following along despite the fact that SEF has been on a long hiatus since May of 2015.

The main reason why it’s been a little quiet on the blogging front is because I’ve been a leeeetle preoccupied with something else in our life right now. Something that’s been taking up most of my energy..

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Yep, we found out we were expecting a little bundle of joy (it’s a BOY!) not too long after we came back from our Taiwan trip last May, so instead of spending time blogging, I’ve been spending my energy shoving donuts and cinnamon rolls in my face and taking multiple naps on the couch for the past 9 months.

I can’t promise that there will be regular posts on SEF once the baby is born, but I’ll do my best to make an appearance on here every once in a while in between the messy hair, sleepless nights, and multiple diaper changes.

Now that we’ve got the big news out of the way, did everyone have a fabulous holiday season filled with family, friends, fun, and food? I hope so. Our holiday season this year was pretty low-key considering I’ve been achy, tired, and uncomfortable pretty much 24/7. Putting up Christmas decorations and planning a feast and making a few dozen Christmas cookies just seemed way too exhausting while carrying around a 6+ pound bowling ball.

To celebrate the beginning of 2016, let’s start the year off on the right note – cupcakes!

Diet? Diet schm-iet. You can resume your healthy diet after you make these cupcakes!

golden oreo cupcakes

golden oreo cupcakes

These golden Oreo cupcakes are made with a little help from a box of yellow cake mix. Each cupcake is lined with a golden Oreo on the bottom as a surprise, and is topped with homemade fresh whipped cream frosting.

golden oreo cupcakes

golden oreo cupcakes

IMPORTANT: Because the whipped cream frosting uses heavy cream as one of its main ingredients, I would recommend either making and piping the frosting right before serving. If you prefer to make the frosting ahead of time, transfer the frosting into a piping bag, store it in the refrigerator and pipe onto cupcakes when they’re ready to be served.

golden oreo cupcakes

golden oreo cupcakes

I brought these to work and they were a huge hit! Everyone loved the little Oreo surprise on the bottom and people raved about the fluffy frosting that had just the right amount of sweetness to it.

 golden oreo cupcakes

Thank you again for everyone’s support throughout the past few years and sticking with me even when posts have been scarce – let’s make 2016 a good one!

golden oreo cupakes with whipped cream frosting
Print
For the cupcakes
  1. 3 large eggs, at room temperature
  2. 1 teaspoon vanilla extract
  3. 1/2 cup sour cream
  4. 1 cup skim milk
  5. 1/3 cup vegetable oil
  6. 1 box yellow cake mix (I used a 15.25 oz box from Betty Crocker)
  7. 1 package (3.4 oz) instant vanilla pudding mix
  8. 24-26 Golden Oreos
For the frosting
  1. 2 cups heavy cream
  2. 1/2 cup powdered sugar
  3. 1/3 cup instant vanilla pudding mix
  4. 1 teaspoon vanilla extract
  5. 24-26 mini Golden Oreos, for garnish
Instructions
  1. Preheat oven to 375 degrees. Line cupcake pan with liners and place a Golden Oreo in each liner. Set aside.
  2. In a large mixing bowl, combine the eggs, vanilla, sour cream, milk, and oil. Beat over medium speed until combined. Then slowly add in the cake mix and pudding mix and beat until just combined. Spoon about 1 and 1/2 tablespoons worth of batter into each liner.
  3. Turn your oven down to 350 right before you place the cupcakes in. Bake for 20-22 minutes, or until an inserted toothpick comes out clean (mine took exactly 20 minutes). Remove from oven and cool for about 5 minutes before transferring them onto a wired cooling rack to cool completely.
  4. Right before you're ready to serve the cupcakes, make the frosting: beat the heavy cream over medium-high speed then gradually increase the speed to high (I used the splash guard that came with my mixer to prevent splatters all over my kitchen walls). Add in the powdered sugar, pudding mix, and vanilla extract, and continue to beat the mixture on high for about 5 minutes, or until frosting looks pale and fluffy. Pipe onto cupcakes prior to serving and top with a mini Oreo.
  5. Makes 24-26 cupcakes
Notes
  1. Because this frosting uses heavy whipping cream, the piped cupcakes cannot be stored at room temperature. I transferred the frosting into a piping bag, stored it in the refrigerator, then piped the cupcakes (as many as needed) right before serving.
  2. Otherwise the unpiped cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Adapted from Living Better Together
Simple Everyday Food http://www.simpleeverydayfood.com/
Recipe adapted from Living Better Together

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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samoa cupcakes

Before we go any further, don’t you just want to lick that caramel drizzle off your screen????

Those who know me know that I’m a sucker for sweets, especially when it’s anything that involves mint and chocolate. So when you see me choose anything over mint chocolate, you know it’s gotta be good. I don’t do it often, but when I do, you know Girl Scout cookie season is upon us

…(I would’ve made you a Dos Equis meme of myself, but I didn’t want to make a fool of myself).

As big of a Thin Mint lover as I am, the Samoas have traditionally been my favorite – the shortbread cookie, toasted coconut, and the sweet chocolate and caramel drizzles over the top are flavor combinations made in heaven.

And believe it or not, I actually still have an entire box of Samoas stashed in the back of my cookie cupboard from last month – it’s a miracle in itself that that box has survived this long!

samoa cupcakes

And then there are these ridiculous cupcakes. The cupcakes with layers and layers of textures and flavors that makes it a sweet, decadent, indulgent treat – yellow cake dunked in rich dark chocolate, topped with a sweet fluffy caramel buttercream (made from scratch!), garnished with crunchy toasted coconut flakes and drizzled with more melted dark chocolate and caramel sauce.

Pardon me as I wipe the drool off of my keyboard.

samoa cupcakes

samoa cupcakes

Pretty much everything in this recipe is made from scratch, except for the coconut flakes, because, well, I can’t seem to find coconuts anywhere around where I live, and shredding them myself seems a little time consuming…

samoa cupcakes

samoa cupcakes

But can we first talk about this homemade cake?! It’s OMGIcanjusteatallthecakesbyitself good. It’s so soft, fluffy, moist, and super duper delicious!

samoa cupcakes

Next up: the caramel sauce. It may seem easier to use store bought caramel sauce for this recipe, but please believe me when I tell you that you definitely need – NEED!!! – to make this homemade caramel sauce. It seriously only took me maaaybe 5 minutes to make and you can definitely taste the difference between the homemade version vs. the store-bought ones. The flavors are more pronounced – stronger, richer, and way more intense in flavor… I promise you totally won’t regret it!

So promise me you’ll make the caramel sauce? Pinky promise? I’ll even give you some tips!

  • Make sure you read all the instructions (preferably several times) prior to making the sauce… you want to know what you’re doing before you start the process rather than reading the instructions as you go. Get all the ingredients you need before starting: you want to have everything you need in arm’s reach, because once things start happening, it goes fast.
  • Although it only takes a few mere minutes out of your day to make this, it’s kind of a recipe that requires you to babysit it as you make it. That means if you’re a multi-tasker like I am, try to refrain from having five things going on all at once that all require your attention (ahem Pinterest, Instagram, changing the TV channel, trying to get the dog to stop harassing the cat…).
  • At the same time, be patient! It may take a few minutes for your boiling sugar-water mixture to start turning colors, but don’t forget to swirl your pan occasionally and have your whisk handy for when the mixture turns amber brown.
  • Once things start happening, whisk whisk and whisk some more! Make the whisk your best friend for these few minutes. Be one with the whisk.
  • Don’t be scared of making caramel! Seriously, it may seem like a daunting task but it’s really a lot easier than it seems. Plus as cliche as it sounds, it really does taste so much better (I just typed “butter” instead of “better”… hahaha!) than store-bought ones. Not to mention that it will also make your house smell like a caramel candy-making factory.
  • You’ll most likely end up with extra caramel sauce, but I’m sure you’ll be able to find things to do with it. I’m pretty sure I’ve ever heard of anyone complaining about extra caramel… have you?!

Add this homemade caramel sauce into some plain ol’ buttercream frosting, and you’ll end up with the a frosting that may just be the highlight of the entire cupcake.

samoa cupcakes

samoa cupcakes with caramel buttercream frosting
Print
For the cakes
  1. 1 and 1/3 cups all-purpose flour
  2. 2 and 1/2 tablespoons cornstarch
  3. 1 teaspoon baking powder
  4. 1/8 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1/3 cup unsalted butter, at room temperature
  7. 3/4 cup granulated sugar
  8. 3 tablespoon vegetable oil
  9. 2 large eggs, at room temperature
  10. 1 teaspoon vanilla extract
  11. 1/4 cup skim milk
  12. 1/4 cup buttermilk
For the caramel sauce
  1. 3/4 cup granulated sugar
  2. 3 tablespoons water
  3. 3 tablespoons butter (I used unsalted butter because that's what I had on hand - you can use salted butter or a combination of both unsalted + salted, if desired)
  4. 1/4 cup + 2 tablespoons heavy cream, combined in a small bowl
Caramel buttercream frosting
  1. 1/2 cup unsalted butter, at room temperature
  2. 2 cups powdered sugar
  3. 1/3 cup caramel sauce
  4. 1/2 teaspoon vanilla extract
  5. 1-2 tablespoons heavy whipping cream, if necessary
Optional toppings
  1. Chocolate sauce* (see Notes)
  2. 1/2 cup toasted coconut
For the cakes
  1. Preheat the oven to 350 degrees. Line 12 muffin tins with liners and set aside.
  2. In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Stir to combine and set aside. In a separate small bowl, combine the milk and buttermilk, whisk together and set aside.
  3. In the bowl of an electric mixer, combine the butter and sugar and whip using the paddle attachment on medium-high until pale and fluffy, about 3-4 minutes, scraping the sides and bottom of the bowl if needed. Add in the vegetable oil and mix some more. Add in the eggs, one at a time, mixing on medium-low speed after each addition just until mixed. Add in the vanilla extract and mix some more.
  4. Add in the flour mixture and the milk mixture into the butter, alternating between the flour and the milk, starting and ending with the flour mixture, mixing until just combined after each addition (flour - milk - flour - milk - flour).
  5. Spoon cake batter into the lined muffin tins, filling each about 3/4 full. Bake for 16-18 minutes or until an inserted toothpick comes out clean (mine took exactly 17 minutes). Remove from oven and let cool for 5 minutes before transferring to a wired cooling rack to cool completely.
While the cupcakes are cooling, make the caramel sauce
  1. {Before starting this, read the instructions first - I have tips on how to make the caramel sauce in the post, and gather all your ingredients so you have them nearby}
  2. Using a heavy-bottomed saucepan, combine the sugar and water over medium-high heat, whisking constantly to make sure the sugar completely dissolves. Once the mixture starts to boil, stop whisking. Carefully swirl the pan every once in a while the mixture continues to boil. Once the mixture reaches a dark amber color, add in the butter and whisk vigorously until butter has melted and is incorporated. Remove from heat immediately, wait 3 seconds, then very carefully pour in the heavy cream while you're constantly whisking the mixture. Be very careful, as it may splatter as you add in the heavy cream. Whisk until smooth and let cool before transferring to a bowl/container to cool completely.
For the caramel buttercream
  1. Using an electric mixer fitted with the paddle attachment, whip the butter on medium-high speed for 4-5 minutes until pale and fluffy. Add in the powdered sugar and beat on medium speed until combined. Add in the caramel sauce and the vanilla extract and continue to beat on medium-high until frosting looks light and fluffy in texture. If the frosting looks too thick, whip in 1 tablespoon of heavy cream at a time until you reach desired consistency.
To assemble the cupcakes
  1. Dip the tops of the cooled cupcakes into the chocolate sauce, letting the excess run off and return cupcakes back to their upright positions. Let the chocolate have some time to harden prior to piping the frosting, about 10-15 minutes. Pipe the caramel buttercream frosting over the tops of the cupcakes with your favorite piping tip, top with toasted coconut flakes, and drizzle with extra chocolate and caramel sauce. Cupcakes can be stored in an airtight container at room temperature for up to 5 days.
  2. Makes 12 cupcakes
Notes
  1. * To make chocolate sauce: add 1 cup chocolate chips and 1/4 cup heavy whipping cream in a microwave-safe bowl. Heat in microwave in 30 second increments, stirring after each interval until chocolate is completely melted and mixture is smooth.
Adapted from Cooking Classy
Adapted from Cooking Classy
Simple Everyday Food http://www.simpleeverydayfood.com/
Recipe adapted from Cooking Classy

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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I wanted to title today’s post as “Because there are already 184,750,172,902 mint chocolate cupcakes out there on the Internet, so why not add another recipe to the mix”, but that title seemed a little too lengthy, plus I figured people would have a hard time remembering the name of it when I tell them about this wonderfully delicious and moist chocolate cupcake topped with some mint Oreo buttercream frosting.

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So I settled with a concise, to-the-point title of “Mint Oreo Cupcakes”. Short and sweet, just like these cupcakes.

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I’m typically not a fan of St. Patrick’s Day, because I’m not a fan of beer drinking, I’m not particularly fond of corned beef and cabbage, and I really don’t look good in green attire.

However, green = mint, which gives me an excuse to make all things mint chocolate. Like this mint chocolate fudge.

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And these mint chocolate chip meringue cookies.

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Oh, and have I mentioned my addiction to McDonald’s Shamrock Shakes? I don’t care what people say about them and how many calories and how many grams of sugar those things have, it’s the only thing I look forward to when St. Patrick’s Day starts rolling around the corner.

In celebration of the upcoming holiday, today I made you mint Oreo cupcakes – a light and fluffy chocolate cake studded with mint Oreo bits in every bite, topped with a mint Oreo buttercream with swirls of green for a festive look. It really is a mint-chocolate-lover’s perfect cupcake!

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Now if you could excuse me, I’m going to go get myself a Shamrock Shake…

Shake in one hand, cupcake in the other, because that’s how everyone should celebrate St. Patty’s Day.

mint oreo cupcakes
Print
For the cupcakes
  1. 1 box Devil's Food cake mix
  2. 3 large eggs, at room temperature
  3. 1/2 cup vegetable oil
  4. 1 cup buttermilk
  5. 1/2 cup sour cream
  6. 2 teaspoon vanilla extract
  7. 20-24 mint Oreos, coarsely chopped
For the frosting
  1. 1/2 cup (1 stick) unsalted butter, at room temperature
  2. 8 oz cream cheese
  3. 1 and 1/2 teaspoon peppermint extract
  4. 1 tablespoon heavy whipping cream
  5. 3-4 cup powdered sugar
  6. Green food coloring
  7. 6-7 mint Oreo cookies, finely crushed and sifted to get rid of any large chunks
Instructions
  1. Preheat the oven to 350 degrees. Line cupcake tins with liners and set aside.
  2. Sift the cake mix over a medium bowl and set aside.
  3. In a large mixing bowl, combine the eggs, oil, buttermilk, sour cream, and vanilla extract. Whisk until smooth. Stir in the cake mix and mix until just combined. Gently fold in the chopped Oreos.
  4. Fill the cupcake liners ~3/4 fill and bake for 15-20 minutes, or until an inserted toothpick comes out clean. Remove from oven and let cool for 5 minutes before transferring them onto a wired cooling rack to cool completely.
  5. While the cupcakes are cooling, make the frosting: beat the butter and cream cheese over medium speed until smooth and fluffy. Add in the peppermint extract and heavy whipping cream. Slowly add in 3 cups of powdered sugar and beat until smooth. If the frosting is still too loose, add in 1/2 cup of powdered sugar until you reach your desired consistency. Add in the green food coloring, one drop at a time, until the color is to your liking. Gently fold in your crushed Oreos* and pipe over cooled cupcakes with your favorite piping tip.
Notes
  1. *Make sure not to overmix the crushed Oreos, otherwise your frosting will turn into a sickly, unappetizing (yet still delicious) shade of gray.
Adapted from Your Cup of Cake
Adapted from Your Cup of Cake
Simple Everyday Food http://www.simpleeverydayfood.com/
Recipe adapted from Your Cup of Cake

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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It’s been about a week since the new iPhone 6 launch – did you upgrade to the new phone? Did you decide on a 6 or 6 Plus? Or are you one of those silly Android lovers that are super anti-Apple?

I myself, being a huge Apple fanatic, just had to get the new iPhone. And of course I had to have it on launch day. I just couldn’t bear the idea of seeing everyone else posting pictures of their new phone and reading all about how awesome the new phone is without having one in my hand.

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So first thing in the morning on September 12th, we waited for almost an hour and pre-ordered our iPhone 6s at the AT&T store. Needless to say, I was beyond ecstatic when I heard the FedEx truck pull up to our door last Friday, delivering a little brown box with our brand new phones carefully tucked in it. Other than the fact that my phone now doesn’t fit in my scrub pants pocket or my wallet, I’m in love with everything else about it – the screen is larger, but not too large to where it doesn’t fit in my hand. It’s slim, sleek, and lightweight all at the same time. The camera is amazing and the retina display is incredible.

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Don’t worry, even if you are an Android user, we can still be friends… I promise.

However, if you’re not into snickerdoodles, I’m not sure if we can be friends anymore.

Okay, I’m totally kidding. We can still be friends, and I will totally force these snickerdoodle cupcakes on you, which I’m sure you’ll totally change your mind about snickerdoodles in general.

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These cupcakes are a cinnamon lover’s dream – there’s so much cinnamon put into it! There’s cinnamon added into the batter, then a generous layer of cinnamon sugar sprinkled in between the batter, and two whole tablespoons of it in the frosting! Yep, you read that right: two tablespoons of cinnamon. Or if you’re like me, my two tablespoons sort of turned into two heaping tablespoons of it…

Because: “it’s too cinnamon-y”, said no one ever.

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And to make these cupcakes even more adorable, I made them into “minis” – because everything is cuter when they’re minis, right?

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Disclaimer: this food blog will not be responsible for how many cupcakes you end up eating in one sitting.

And because the batter yielded 40+ mini cupcakes, I brought some to work to share, and EVERYONE loooooooved it. Loved it, as in “these may be the best cupcakes you’ve brought so far”.

Must be rough being a food blogger’s coworker..

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mini snickerdoodle cupcakes with cinnamon frosting
Print
For the cupcakes
  1. 1 and 2/3 cups all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 1/4 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1/2 cup (1 stick) unsalted butter, melted and cooled
  6. 1 and 1/3 cups granulated sugar, divided
  7. 1 large egg, at room temperature
  8. 1/4 cup low-fat vanilla yogurt
  9. 3/4 cup skim milk
  10. 1 tablespoon vanilla extract
  11. 2 rounded teaspoons ground cinnamon
For the frosting
  1. 1 cup (2 sticks) unsalted butter, at room temperature
  2. 3 cups powdered sugar
  3. 1/4 cup heavy whipping cream
  4. 2 teaspoons vanilla extract
  5. A pinch of salt
  6. 1.5-2 tablespoons ground cinnamon
Instructions
  1. Preheat oven to 350 degrees. Line mini muffin tins with cupcake liners and set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk in 1 cup of granulated sugar into the melted butter, then stir in the egg, yogurt, milk, and vanilla extract until thoroughly combined. Add in the dry ingredients to the wet, and stir until there are no more lumps in the batter.
  4. In a small bowl, combine the ground cinnamon and the remaining 1/3 cup granulated sugar. Set aside.
  5. Spoon about 1 teaspoon of the batter into the bottom of each of the cupcake liner, just enough to cover the bottom. Top with about 1/4-1/2 teaspoon of the cinnamon sugar mixture. Top with more batter, filling each well about 3/4 full, then top each mini cupcake with a generous sprinkle of the cinnamon sugar mixture.
  6. Bake the cupcakes for about 13 minutes, or until an inserted toothpick comes out clean. Let cool for 5 minutes before removing the cupcakes onto a wired cooling rack to cool completely.
  7. While the cupcakes are cooling, make the frosting: using an electric stand mixer, beat the butter on medium speed until light and fluffy. Slowly add in the powdered sugar, heavy whipping cream, and vanilla extract. Gradually increase the speed to "high" and beat for 3-4 minutes. Add more powdered sugar/cream until you reach the desired consistency. Add in the ground cinnamon and beat until combined. Pipe frosting onto cupcakes with your favorite piping tip. Dust the tops with the the remaining cinnamon sugar mixture if desired. Cupcakes can be stored in an airtight container for up to 3 days.
  8. Makes 40-42 mini cupcakes
Adapted from Sally's Baking Addiction
Simple Everyday Food http://www.simpleeverydayfood.com/
Recipe adapted from Sally’s Baking Addiction

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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Warning: if you’re not a big dog person, this post might not be for you…..

My baby boy turned TWO today! And I made him cupcakes to celebrate.

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….please tell me I’m not the only one who makes cupcakes for their dog’s birthday…..

It really seemed like not that long ago we were making the trip to Hutchinson to bring our first ever puppy home… he was so tiny! Brian and I never owned a puppy before, so we weren’t really sure what we were getting ourselves into. Despite a few rough patches along the road, we are extremely pleased at how great of a dog we have raised together.

Bentley was only 7 weeks when we brought him home, and a few of his favorite things included sleeping…

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…sleeping, sleeping, and more sleeping.

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And during the rare hours he would be awake, he’d be busy playing with his toys.

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Fast forward two years later, the little sleepy boxer puppy we once had has grown into a petite 55-lb dog with endless energy with a cheerful happy attitude, a protective instinct, endless curiosity, and the desire to play for hours.

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tire

pretzel

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He does his best to be my little helper in the kitchen when I’m cooking and baking, so today I wanted to make something special for my little guy to celebrate another year of being part of our family.

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These cupcakes are super easy to make – it only requires one bowl and a whisk. Add everything in the bowl in no particular order, whisk until combined, spoon into cupcake liners, bake in the oven, and you’re done. It’s that easy. This recipe only makes 5 decent sized cupcakes, which is great because 1. no dog in the world needs to eat that many cupcakes at once, and 2. it’ll be easier to store them later on. I usually just share the treats I make with Bentley’s puppy friends so there will be less of it sitting around the house.

Oh, and please please please don’t feed your dog all 5 cupcakes in one sitting – it can cause tummy upsets and can potentially make your dog very sick (just think of the last time you inhaled 5 cupcakes in a row… I bet you didn’t feel too good afterwards). And if your dog has certain dietary restrictions, please consult your veterinarian before making these :)

Bake these in the oven for about 15-17 minutes, and make the frosting while you’re waiting. It is important that the cupcakes and the frosting get stored separately. The frosting contains Greek yogurt, which cannot be left out in room temperature for long, so store it in the fridge, while the cupcakes can be stored at room temperature. Simply frost the cupcakes right before serving – your dog will love you forever…. I promise.

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doggie cupcakes with peanut butter frosting
Print
For the cupcakes
  1. 1/2 cup all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/3 cup no sugar added applesauce
  4. 1/3 cup canola oil
  5. 1 egg, at room temperature
  6. 1 tablespoon honey
  7. A pinch of cinnamon
For the frosting
  1. 3 tablespoons low-fat plain Greek yogurt
  2. 1 and 1/2 tablespoons peanut butter
Instructions
  1. Preheat the oven to 350 degrees. Line 5 cupcake wells with cupcake liners and set aside.
  2. In a medium bowl, combine all the ingredients and whisk until thoroughly mixed. Spoon cupcake batter into the cupcake liners, filling each well about 3/4 full.
  3. Bake for 15-17 minutes, or until an inserted toothpick comes out clean. Let cupcakes cool for at least 10 minutes, then remove onto wired cooling rack to cool completely.
  4. While the cupcakes are cooling, make the frosting by mixing the yogurt and the peanut butter together until smooth.
  5. Store cupcakes and frosting separately*, and frost cupcakes right before serving.
  6. Makes 5 cupcakes
  7. *store cupcakes in an airtight container in a dry cool place for up to 5 days. Store frosting in a separate airtight container in the refrigerator.
Adapted from The Scrumptious Pumpkin
Simple Everyday Food http://www.simpleeverydayfood.com/
The hardest part of this recipe is listening to your dog whine as these cupcakes cool. It’s seriously like they know these cupcakes were made specifically for him.

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Happy birthday Bentley! Thank you for being such a great puppy the past two years – we sure are lucky to have you in our lives!

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Recipe adapted from The Scrumptious Pumpkin

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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