This Buckwheat and Apple Cup Cake is better known in our family as Jasper’s Birthday Cake. It's ideal for Dogs and their Human Friends.
There is no denying the statistics; Australians love their animals and have one of the world’s highest rates of pet ownership.
Today our little furry man turns 9 years old however his verve for life and exuberance for food would make anyone think he is still a puppy. He is an integral part of our family structure and we would do anything to ensure his wellbeing and happiness.
Each year we celebrate his coming of age with an ensemble of different flavoured “dog friendly” cup cakes however, this year in line with our family’s clean eating and healthy outlook and approach to food, I decided to bake our little man’s birthday cake.
These Buckwheat and Apple Cup Cakes are incredibly healthy and are gluten free, dairy free (other than the frosting) and vegan friendly.
I had to keep “his dad” from eating all the cupcakes.
Jasper's Birthday Cake is ideal for Dogs and their Human Friends.
Ingredients 2 Green Apples
1 Teaspoon Rice Malt Syrup (for apple puree)
½ Cup Buckwheat Flour
1 Teaspoon Baking Powder
1/3 Cup Extra Virgin Olive Oil
2 Tablespoons Rice Malt Syrup
To make the Frosting 3 Tablespoons Goats Milk Greek Yoghurt
2 Tablespoons Peanut Paste
Peel and dice the green apples.
Place the apples into a small saucepan and cover with water and a teaspoon of rice malt syrup. Bring water to the boil then reduce and simmer until all the liquid has been absorbed and you are left with an apple puree.
Simmer diced apples, rice malt syrup and water until all the liquid has absorbed and you are left with an apple puree.
Pre-heat an oven to 160°C.
Combine the flour, baking powder, olive oil, apple puree, egg and rice malt syrup into a mixing bowl and using a spoon mix all the ingredients together to form a thick batter.
Combine flour, baking powder, olive oil, apple puree, egg and rice malt syrup to form a batter.
Mix ingredients to form a thick batter.
Spoon the buckwheat and apple batter into cup cake cases. Fill the cases until they are half to three quarters full.
Spoon the batter into cup cake cases and fill the cases until half to three quarters full.
Place the cup cake cases into a muffin or cup cake tray and bake in the oven for 15 minutes.
Remove from the oven and allow cool.
Bake the cup cakes for 15 minutes, then set aside to cool before spreading a layer of frosting on top of each cup cake.
While cup cakes are cooling, make the frosting by combining the Greek Yoghurt and Peanut Paste into a small bowl. Mix together until smooth.
A healthy alternative when making frosting is a simple combination of peanut paste and goats milk Greek Yoghurt.
Mix the peanut paste and goats milk Greek Yoghurt until smooth.
Remove the cup cakes from the cases and using a knife, spread a thick layer of the frosting onto each of the cup cakes.
Place individual cup cakes onto a serving plate and garnish with fresh blueberries, then enjoy these delicious and light cup cakes with your furry little friends!
Note: all ingredients used are dog friendly and ideal for gut health
Garnish the cup cakes with fresh blueberries and enjoy with your little furry friends.