Peanut Butter and Potato Pupcakes

Peanut Butter and Potato Pupcakes

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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Ingredients

  • 1 cup flour
  • 1 tsp vanilla
  • 1 cage-free egg
  • 1 tsp baking soda
  • 14 cup vegetable oil
  • 2 potatoes
  • 12 cup smooth peanut butter
  • 13 cup honey

Dog treats of your choice to decorate

Method

Pupcakes

  1. Preheat the oven to 160 degrees
  2. Peel and dice the potato, place into a saucepan and cover with water
  3. Boil the potatoes until all the water is absorbed
  4. In the Kenwood ChefSense mix all dry ingredients using the paddle tool
  5. In a separate bowl, lightly whisk the wet ingredients together
  6. On a medium speed, pour the wet ingredients in to the bowl of the ChefSense one third at a time until it forms a smooth batter
  7. Using a spoon or ice scream scoop, divide the batter among six cupcake casings
  8. Bake for 20 minutes at 160 degrees
  9. Remove from the oven and allow to cool

Potato and Peanut Butter 'icing'

  1. Drain any excess water from the potatoes, place in your Blend X Pro and puree until smooth and creamy
  2. Scoop out half the potato mix and place to one side
  3. Add the peanut butter to the blender and blend until smooth

Decorate!

  1. Using a plain nozzle pipe a single layer of peanut butter 'icing'
  2. Using a star nozzle pipe a layer of potato icing
  3. Sprinkle doggie treats on top and drizzle with honey

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