Valentine's Day Devil's Food Pupcakes
Love is in the air – Valentine’s Day is only two days away. And I want to pamper my pooches with one of their favorite things … Food! So today I’m making Valentine’s Day Devil’s Food Pupcakes. Normally Valentine’s Day revolves around chocolate and Devil’s Food Cake is made with cocoa powder. But chocolate is toxic to dogs, so I substituted the cocoa powder for dog friendly ingredient – carob powder.
Ingredients for 18 Pupcakes
1/2 cup organic carob powder
1/2 cup hot water
2 1/4 cups organic spelt or whole wheat pastry flour
3/4 teaspoon baking soda
3/4 teaspoon aluminum free baking powder
3/4 teaspoons pink Himalayan sea salt
1 cup (2 sticks) organic unsalted butter
1 cup organic honey
3 large organic eggs, room temperature
1 tablespoon pure vanilla extract
3/4 cup organic sour cream, room temperature
Organic Yogurt Frosting *
Organic strawberries, for decorating (optional)
*For yogurt frosting, I strain one 32 ounce container of organic plain nonfat yogurt through a very fine sieve or cheese cloth overnight. If you don’t have time or forget, you can use room temperature cream cheese.
Petunia enjoying her pupcake
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together carob powder and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with honey in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then carob mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, decorate the pupcakes with yogurt frosting.
Margaux says "Bonne Saint Valentin"