Today I have a little treat for all dogs out there. I made this for the first birthday of my little Frenchie Bruno. He loved them! Well he loves all food. No matter what. As long as it’s edible. Stones, plastic bags, grass, socks – all edible :P
I have pictures of him eating this cupcakes, but I better not show – it’s a massacre! The floor looked like… oh my ;) So only the „before“ picture for you…
BTW – Happy Birthday Bruno! And this is really only for dogs! ;)
INGREDIENTS / ZUTATEN
(4 cupcakes)
For the cupcakes:
2 oz. (60g) liver sausage for dogs
1 cup (130g) spelt flour
2 tbsp. olive oil
1 egg
1/4 – 1/2 cup (50-100ml) milk
1/2 tbsp. dry yeast
For the topping:
7 oz. (200g) low-fat curd cheese
shredded gelatine for 7 fl oz. liquid
(4 Cupcakes)
Für die Cupcakes:
60g Leberwurst für Hunde
130g Dinkelmehl
2 EL Olivenöl
1 Ei
50-100ml Milch
1/2 EL Trockenhefe
Für das Topping:
200g Magerquark
gemahlene Gelatine für 200ml Flüssigkeit
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (180°C). In a mixing bowl combine all the ingredients. Add the milk last – only enough so the dough does not get too liquid. Fill into prepared cupcake liners and bake for 20 minutes. Let cool completely on a wire rack.
2. Mix the curd cheese with the gelatine powder for 1-2 minutes. Fill into a piping bag and frost the cupcakes.
1. Den Ofen auf 180°C (350°F) vorheizen. In einer Schüssel alle Zutagen verrühren. Milch als letztes nach und nach zugeben – der Teig sollte nicht zu flüssig werden. In Cupcakeförmchen füllen und im Ofen 20 Minuten backen. Auf einem Kuchengitter komplett auskühlen lassen.
2. Den Quark mit der Gelatine für 1-2 Minuten aufschlagen. Masse in einen Spritzbeutel füllen und die Cupcakes damit dekorieren.
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