Luckily for Elsie, Hudson's sister, we have a lot of cupcakes left over. Doreen packed them up in a doggie bag, and Hudson will be bringing them home to share. (Right, Hudson?)
Most of today has been spent doing Hudson's favorite thing: Giving him attention. No chores, no conference calls, no e-mail unless he's napping. If he wants me to watch him chew a Nylabone, I watch. If he wants a massage, he gets one. We don't have a lot of pics and videos of all this because, frankly, it's pretty boring to watch him chew a bone. But it's Hudson Day today, so he gets pretty much whatever he wants.
Here is Doreen's puppy cupcake recipe:
- 1 cup of whole wheat flour
- 1/2 cup rolled oats
- 1 tsp of baking soda
- 1 tsp of vanilla extract
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1 egg
- 1/4 cup of peanut butter
- 1/4 cup of vegetable oil
- 1/3 cup honey or molasses
- 1 1/2 cup plain pumpkin (not pie filling)
- 3 cups plain lowfat yogurt
- couple of grated carrots for an optional "confetti" garnish
- any cute treat to decorate
The evening or several hours before making the cake, place a large coffee filter in a strainer over a bowl and pour yogurt in the filter. Keep in refrigerator until ready to use. This thickens the yogurt so it will be easier to frost the cake or pipe decorations.
Blend baking soda and spices with flour. In separate bowl, blend egg, vanilla, and oil. Add peanut butter, honey, pumpkin and oatmeal. Fold in remaining dry ingredients. Batter will be very thick.
Heat oven to 350. Generously grease two 6 inch cake pans and add half mixture to each pan. Or use regular muffin tins - the recipe makes about a ten cupcakes. The batter will not spread or rise much in the oven, so make sure it is flat on top and spreads to the sides of the pans. If it's not pretty, don't worry - dogs are very forgiving. Bake 20 minutes.
Once cooled, frost with the thickened yogurt; it's easier to use a pastry bag. Sprinkle with extra shredded carrot and decorate with any other puppy-themed treat.