“CHOCOLATE” CUPCAKES

MAKES 12 “CHOCOLATE” CUPCAKES

These cupcakes make the perfect addition to any doggie party—or just a regular Saturday at home! As with most dog cakes, the mixture is slightly heavier than a normal cake batter, making a denser doggo cake.

½ cup coconut oil

2 eggs

½ cup rice flour

2 tablespoons carob powder

½ teaspoon baking soda

1. Preheat oven to 175°C / 345°F. Lightly grease a mini cupcake pan (12 mini cupcake molds).

2. With an electric mixer, mix coconut oil and eggs on medium speed until well combined.

3. Combine rice flour, carob powder, and baking soda in a separate bowl and give a quick stir to combine.

4. Add dry mixture to the wet, and mix together on medium speed for 3 minutes.

5. Gently spoon the mixture into the greased mini cupcake pan. You want your mixture to fill the cups halfway up with room to rise.

6. Bake for 12–15 minutes or until cupcakes spring back lightly when touched in the center.

7. Remove from oven, allow to cool in pan for 5 minutes, and then transfer to cooling racks.

8. When completely cooled, ice your cupcakes with our “Chocolate” Icing (page 156).

HANDY HINT: When spooning the mixture into the mini cupcake pan, gently roll into small balls and press into the tin for a smooth cupcake shape.