Red Velvet Pupcakes

With four dogs, I'm always looking for some new treats to surprise them. Taste of Home had a recipe for Red Velvet Pupcakes in its February/March 2020 issue. I made this - without the frosting - and all the dogs love their pupcakes. I've made this recipe twice now and the dogs are super excited about these treats each time I call them in from being outside by saying, "Who wants a pupcake?" 

The version I make without the frosting and the little crunchy bone decoration are more than sufficient for the dogs. They aren't that appealing to look at without all the toppings, but the dogs don't care. 

Ingredients

Cupcakes

1 beet (about 3/4 cup), diced 

1/4 cup strawberries (about 3 large strawberries)

1/2 cup applesauce

1/4 cup carob powder

1/3 cup nonfat yogurt

2 eggs

2 cups oat flour (I did 1 cup all-purpose flour and then pulverized 1 cup of oatmeal to make oat flour)

Frosting

1 block Neufchatel reduced-fat cream cheese

3 tbsp nonfat yogurt

1 tsp cornstarch or tapioca flour

Mini dog biscuits, optional

Directions

Preheat oven to 350 degrees. Place beet in the bowl of a food processor. Add the strawberries, applesauce, carob powder, and yogurt. Blend until smooth. 

Add eggs and flour; pulse until just incorporated. 

Pipe or spoon the batter into mini-muffin cups, making sure the tops are rounded and smooth to ensure even frosting. 

Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely. 

Place cream cheese in a stand mixer and beat, adding yogurt and cornstarch as cream cheese loosens. Beat until fluffy and smooth. 

Frost each pupcake and top each with a dog biscuit if desired.