From the Zuke's Test Kitchen: 'You-Make-My-Heart-Beet' Pupcakes
They say the quickest way to a dog's heart is through his stomach. Show your pooch some love with our 'You-Make-My-Heart-Beet' pupcakes. We tried out this recipe in our newly renovated test kitchen, and the pupcakes were a huge hit with the office dogs.
Original recipe by Kelli Mlinarik Marko and adapted by the Zuke's Pack
Prep Time: 10-15 mins
Cooking time: 15-20 mins
Yield: 24 pupcakes
1 cup whole wheat flour
3/4 cup rolled oats
1 teaspoon cinnamon
3/4 cup unsweetened apple sauce
3/4 cup unsweetened canned pumpkin (NOT pie pumpkin)
1-2 large beets
½ cup cream cheese at room temperature
1 tablespoon applesauce
1 tablespoon beets (leftover from batter)
Zuke’s Mini Naturals for toppers
Preheat oven to 350 degrees.
Quarter and steam 1-2 large beets until soft. Chop finely in a food processor or blender.
Mix oats, cinnamon, and flour. Pulse rolled oats ahead of time in a food processor if you want a finer texture.
In another bowl, mix the apple sauce, pumpkin, and eggs (slightly beaten).
Slowly combine and mix the wet and dry ingredients. Gradually add about 1/4 - 1/2 cup of the beets to add color and consistency to your liking.
Scoop batter into a greased mini-muffin tin. Pile the pupcakes up high as they will not rise. Bake for 15-20 minutes, until you see the tops just barely starting to brown. Remove from the oven, transfer to a cooling rack, and let cool completely (you can leave them overnight if you wish).
To make the frosting, whisk together the cream cheese, apple sauce, and leftover beets for color (start with a little -- about a 1/2 teaspoon -- as it doesn't take much to make a bright, pink color). If the frosting is not smooth enough, add one more tablespoon of apple sauce. Spread on pupcakes and decorate with Zuke’s Mini Naturals!