Apple & Cheddar Pupcakes for Einstein’s 4th Birthday!

Happy 4th Birthday to my golden retriever, Einstein!

Every year I bake him a little something special (and dog-friendly) to celebrate his birthday. This year I decided on these super cute apple and cheddar “pup”cakes. The original recipe includes a cream cheese frosting, but I honestly didn’t think it was necessary. Cupcakes on top of regular food is more than enough for this 70-lb furball. Maybe that makes these more of a muffin? In any case, he more than approved and thoroughly enjoyed his birthday treat(s) and begged for more. Then again, he’s not exactly hard to please when it comes to food!

He kept a very close eye on the entire baking process. I’m pretty sure he somehow realized these were for him.

The furry guy has had quite a good year by dog standards. Some highlights:

He loves the snow so, needless to say, he fully embraced the Blizzard of 2010:

He napped a lot:

He hunted out perfect sun spots:

He enjoyed the lazy days of summer with my mom’s dog, Bella:

He barked at rabbits in the yard:

He bonded with my grandma:

And he enjoyed the glow of the Christmas tree:

Happy Birthday, bud! Here’s to another fun year!

One year ago: Dog Birthday Cake
Three years ago: Happy 1st Birthday Einstein!

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Apple & Cheddar Pupcakes

Ingredients:

1½ cups all-purpose flour

¼ cup traditional rolled oats

2 teaspoons baking powder

½ teaspoon baking soda

½ cup applesauce

½ cup water

¼ cup vegetable oil

2 tablespoons honey

2 eggs

1 apple, peeled, cored and minced

1 cup grated cheddar cheese


Directions:

1. Preheat oven to 400 degrees F. Line muffin tins with paper liners.


2. In a large bowl whisk together the flour, oats, baking powder and baking soda. In a medium bowl, whisk together the applesauce, water, oil, honey and eggs, then stir in the apple and cheese. Add the wet ingredients to the flour mixture and stir until just barely blended.


3. Spoon the batter into the muffin tins, filling almost full (you may have a couple spoonfuls of batter leftover). Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the tins for a few minutes and then remove to a cooling rack to cool completely.


Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from My Baking Heart, originally from The Dog Ate It)


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