Katherine Roberts/Courtesy photo
My best gal celebrated her 13th birthday on Sept. 19. Wee Brit “Brit” Roberts has been my constant companion since she was 10 weeks old. Through a strange series of events, I inherited a tiny, three-pound puppy that I never wanted and certainly didn’t think was practical as a single person with a lengthy commute living in a one-bedroom apartment in Los Angeles. But, as with many great love stories, she showed up when I least expected it … and most needed it.
She’s been with me through four moves, four jobs, and hundreds of hikes over thousands of miles. If I had a dollar for everyone on the (often challenging) trails who shouted, “Look at those little legs!” in her direction, I’d be able to afford a house in Aspen. Unfortunately, one of those powerful little legs developed a malignant tumor in April. After two failed non-surgical treatments, a tough removal surgery, and her being sick and tired and in and out of bandages for five months straight, I’m learning that a long life doesn’t necessarily equal a good life, so we’re now simply making the best of the time we have.
To that end, for the first time ever, the Wee One enjoyed homemade birthday pupcakes, which I found on the website “Love from the Oven”. These were very easy to make, despite the extremely underfoot baking companion in my kitchen.
PUMPKIN PUPCAKES
Yields 24 miniature cupcakes
CAKE BATTER:
1 c whole wheat flour
1/2 t baking soda
1/4 c sunflower oil
1/4 c organic, natural peanut butter (make sure it does NOT contain Xylitol, also called “birch sugar”, which is toxic to dogs)
1/2 c organic, unsweetened applesauce
1/2 c pure pumpkin puree
1 large egg
FROSTING (OPTIONAL)*:
1 c plain Greek yogurt
1/2 c organic, natural peanut butter
Preheat oven to 350 degrees. In a large bowl, combine wheat flour and baking soda.
In a separate bowl, mix sunflower oil, peanut butter, applesauce, and pumpkin. Once combined, mix in egg until incorporated. Add wet ingredients to dry ingredients, stir until combined.
Spoon batter evenly between the muffin tins**. Fill them up to the top; the batter is so dense, the cupcakes will not rise much***. Also, you could smooth the top of the batter in each tin with the back of a clean spoon to make them nice and rounded.
Bake for 20-25 minutes or until a toothpick comes out clean and the cupcake springs back when lightly pressed.
Place cupcakes on a wire rack to cool, frost if desired. If frosting cupcakes, mix yogurt and peanut butter in a medium bowl. **** Frost by piping or spreading with a spatula or butter knife.
COOK’S NOTES
*I frosted half of the cupcakes and kept the other half plain, as the unfrosted cupcakes freeze better.
**I used paper baking cups but grease the muffin tins instead if desired.
***A tablespoon measure works to evenly distribute the batter.
****I had thick yogurt, so I had to thin out the frosting with a little bit of water.
The reviews on these treats so far have been five-star, though, in fairness, Brit also loves to eat cat poop. They are also the perfect snack after the painstaking work of repeatedly hiding her new birthday present of squeaky tennis balls around the house. Hey, she may not be here for a long time, but she’s here for a good time.
Hold those furry friends tight today. I love you, B.
Katherine Roberts is a mid-Valley based writer and marketing professional who spent A LOT of time at Roaring Fork Veterinary Surgery this summer and wants to thank Dr. Imhoff, Rebecca, Bailey, Jessi, and Alia for all their help. If you want to talk to her about food or dogs, Katherine can be reached via her marketing and communications firm, Carington Creative, at katherine@caringtoncreative.com.
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