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Lexie's Birthday Pupcakes


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Sophie's Haven

PUPCAKES

3/4 CUP FLOUR (I USE GLUTEN FREE BAKING FLOUR BY BOB'S RED MILL)

1/3 CUP MILK

2 TABLESPOON RAW HONEY

1/4 CUP PEANUT BUTTER

2 TABLESPOON VEGGIE OIL

1/2 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

1/2 TEASPOON VANILLA EXTRACT

1 EGG

MIX ALL INGREDIENTS TOGETHER AND STIR FOR 2 MINUTES. LINE MUFFIN PAN WITH CUPCAKE LINERS AND EVENLY DISTRIBUTE BATTER. (BATTER IS THICK)

THIS RECIPE WILL MAKE 6 STANDARD SIZE MUFFINS......OVEN AT 350 AND BAKE FOR 18-20 MINUTES.

I DID MY PUPCAKES IN A MINATURE MUFFIN PAN.........MADE 24  AND TOOK 10 MINUTES TO BAKE.

I FROSTED WITH CREAM CHEESE THAT I WHIPPED WITH A SMALL AMOUNT OF MILK. I STIRRED IN A SMALL AMOUNT OF PEAUNUT BUTTER WITH A FORK TO GIVE A SWIRL LOOK.  As soon as the paws got a smell of the cream cheese I had a audience of onlookers hoping for a lick...........they will just have to wait until after dinner!!!!

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Plus Lexie had Pup Pumpkin Waffles for breakfast which they all loved. Recipe will come at a later time due to the fact that when I made the batch the ingredient amounts were listed wrong on the recipe so I had a bit of a mess. Will reconfigure and post later.

 

 

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