DIY – Apple Pupcakes

In December I baked a stack of Apple Pupcakes for the girls for Herja’s second birthday. I have a super easy recipe for that, which I would like to share with you!

Ingredients:

1. 120g buckwheat flour
2. 2 eggs
3. 125ml apple sauce (preferably organic and 100% apple, without added sugars)
4. 2 tablespoons coconut oil (melted)
5. A pinch of turmeric (optional, for color)

Instructions:

1. Preparation: Preheat your oven to 180°C. Grease a silicone cupcake mold or use cupcake liners. I have a set of loose silicone cupcake molds that I find ideal because I can vary the number of pupcakes I bake. Such shapes can be purchased at many home/kitchen stores, or online via Amazon, for example.
2. Mix Ingredients: In a large bowl, mix the buckwheat flour with the optional turmeric, then add the eggs, melted coconut oil and applesauce.
3. Mixing: Mix the batter well
4. Filling: Divide the batter evenly among the cupcake tins.
5. Bake: Bake for 15-20 minutes or until a toothpick comes out clean.
6. Cooling: Let them cool completely before serving to your dogs. Of course, remove the molds first 😉

Optional decoration:

You can mix a little cream cheese with some natural coloring (such as turmeric or beetroot powder), and apply it in beautiful swirls as frosting on the apple pupcakes. Use a piping bag with a standard piping tip (such as the 1M from Wilton).

Keeping:

1. At Room Temperature: If you store the pupcakes at room temperature, they usually keep for 2-3 days. Make sure they are stored in an airtight container to keep them fresh.
2. In the Refrigerator: The pupcakes can be kept in the refrigerator for up to a week. Store them in a sealed container to prevent them from drying out or absorbing unwanted odors.
3. In the Freezer: You can freeze the pupcakes for a longer shelf life. Well-wrapped, they can be kept in the freezer for up to 3 months. To use them, simply thaw them at room temperature or in the refrigerator.

Do you ever bake pupcakes for your dog?