This year, I decided to make turkey pupcakes (i.e. cupcakes) for my dog's birthday. I did a scan online for similar recipes but essentially made a variation of the recipe I use for this puploaf.
I basically used ingredients I had or that were available at the store. I used ground turkey because it's accessible, inexpensive, and a lean protein. But different ground meats can be used instead like beef or lamb. Same goes for different veggies like kale or zucchini.
To test that the sweet potato frosting would stand and not run, I piped a few swirls on a plate and scraped the swirls back into the bowl with the rest of the mash. This also helped me practice my swirl technique.
I also had turkey bacon so I cooked one strip in the microwave and chopped into pieces to top the pupcakes.
These are fun for any gatherings with other pups (assuming they have no dietary restrictions or allergies).
Meat Pupcakes Recipe
Prep time: 10 mins
I basically used ingredients I had or that were available at the store. I used ground turkey because it's accessible, inexpensive, and a lean protein. But different ground meats can be used instead like beef or lamb. Same goes for different veggies like kale or zucchini.
To test that the sweet potato frosting would stand and not run, I piped a few swirls on a plate and scraped the swirls back into the bowl with the rest of the mash. This also helped me practice my swirl technique.
I also had turkey bacon so I cooked one strip in the microwave and chopped into pieces to top the pupcakes.
These are fun for any gatherings with other pups (assuming they have no dietary restrictions or allergies).
Cook time: 15 to 25 mins
Total time: 35 to 45 mins
Yield: 12 cupcakes
Always check with your vet about which foods are appropriate for your pet and any pre-existing condition, medication, or planned surgery affecting your pet.
This recipe does NOT contain all the nutrients necessary for complete nutritional health and is NOT intended as a dog's regular diet. This recipe is for special occasions.
Ingredients
1 lb ground turkey
1/2 cup rolled oats, uncooked
1/2 cup spinach, chopped
1 small carrot, shredded
1/4 cup flat leaf parsley, chopped
2 tablespoons Parmesan cheese, grated
2 large eggs, beaten
2 large sweet potatoes
Special Equipment
Standard-size cupcake/muffin tin
Cupcake liners (optional)
Piping bag or large plastic ziploc bag
Round or star piping tip (optional)
Special Equipment
Standard-size cupcake/muffin tin
Cupcake liners (optional)
Piping bag or large plastic ziploc bag
Round or star piping tip (optional)
Directions
Preheat oven to 350 degrees F. Lightly spray a standard-size cupcake/muffin tin with nonstick spray, or line with cupcake liners.
In a large mixing bowl, combine all the ingredients EXCEPT sweet potatoes. Mix lightly with a fork. Don't mash or the mixture will end up dense.
Form into 12 large meatballs and place into cupcake tin. Lightly press the meatballs into each cup. Bake for 15 to 25 minutes, until the internal temperature is 165 degrees F and the cupcakes are cooked through. Remove from oven and allow to cool slightly for about 5 minutes. Because of the vegetables, there may be a bit of water that cooks out of the cupcakes.
While cupcakes are cooking, wash the sweet potatoes and prick the potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until tender, turning the potatoes once. Let cool enough to handle. Cut potatoes in half lengthwise and scoop out the flesh into a bowl.
Mash sweet potatoes with a fork or masher until smooth. The potatoes should be smooth enough to pipe so the frosting is not clumpy. The mash should also be thick enough so it stands when frosted and doesn’t run. If the mash is too wet, try to drain excess water by letting the mash sit in a fine mesh sieve or strainer lined with cheese cloth. Or mix in some plain, cooked Russet potato to thicken mash. Set aside.
Mash sweet potatoes with a fork or masher until smooth. The potatoes should be smooth enough to pipe so the frosting is not clumpy. The mash should also be thick enough so it stands when frosted and doesn’t run. If the mash is too wet, try to drain excess water by letting the mash sit in a fine mesh sieve or strainer lined with cheese cloth. Or mix in some plain, cooked Russet potato to thicken mash. Set aside.
Fill a piping bag or ziploc bag with the mashed sweet potatoes. Snip the tip of the piping bag or corner of the ziploc bag to create a 1/2-inch opening. If using a piping tip, assemble before filling the bag with the sweet potato mash. Pipe the sweet potato in a swirl over each cupcake.
For extra decoration, garnish the cupcakes with bacon, blueberries, or any dog-friendly food of your choosing.
Refrigerate or freeze any leftover cupcakes.
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