Butters turns 1!

We cannot believe that our little puggle is already one years old! It was just 9 months ago when we were official owners to this cute 5 pound puppy! We both grew up with dogs and it should be obvious that we both wanted one eventually. As I got older, I wasn't much of an animal person anymore! My husband did some convincing and we added this little munchkin to our small family! Our little family of 2 became a little family of 3! She is definitely a huge responsibility and most of all, she taught us how to be more patient! SO for her birthday I made "PUP"cakes for her! She absolutely loved it and so did all her little fur friends! She was totally mesmerized by the candle on her pupcake...intently thinking of her one simple wish! Happy birthday little one!

 All regular ingredients that you can find at the grocery store...and you might already have some of it in your pantry! ***Although these ingredients are safe for pups to digest, please be sure to only give them moderate portions.

Carrot PUPCAKES with Peanut Butter Frosting

1 cup whole wheat flour
1 tsp baking soda
1 large egg
1/4 cup honey
1/4 cup peanut butter
1/4 cup vegetable oil
1/2 cup shredded carrots

Frosting

1/2 low fat cream cheese
1/4 cup peanut butter
1 tbs honey

Preheat oven to 350 degrees. Place paper liners in cupcake pan.

In a small bowl, mix together dry ingredients for the cupcake batter. In another bowl, whisk the egg, honey, peanut butter and vegetable oil until thoroughly combined. Stir in the dry ingredients and then the shredded carrots. Spoon the cake batter into the liners until they are 2/3 filled. Bake the cupcakes for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on racks.

While the cupcakes are cooling, prepare the frosting. Whip the cream cheese, peanut butter, and honey together until light and fluffy. Pipe or spread the frosting onto the cooled cupcakes. Top with extra shredded carrots for the "sprinkles".