Perfect after a trip to the vet.

The vet isn’t necessarily my favorite place to go. Oh sure, everyone is really nice to me but, “you wanna put that stick to take my temperature, where? I barely even know you.” And let’s not even talk about that “cone of shame.”

The other day, I took it upon myself to leap off of my mom’s bed onto the floor. What was I thinking? I guess I rolled when I should’ve tucked. If I did, I wouldn’t have been hobbling on 3 legs and had to take another trip to the vet.

Although the vet isn’t necessarily my favorite place to go, these chicken and waffle pupcakes made this trip to the vet worth it.

They smell just like those little cakes my mom makes on Sunday mornings. And even has chicken! Who can beat that? Especially after an unexpected visit to the vet.

Oh yeah, please don’t worry about me at all. I’m just fine. The little limp I had has completely gone away, and I’m back to my normal self. Even better, I didn’t need to wear a cone or have my paw wrapped.

And of course, I’d love to hear from you.

How much did you love your Chicken & Waffle pupcake? Or, do you have any funny vet stories? Was this pupcake the perfect after-vet treat? Please share in the comment box below.

Ingredients

For Waffle Pupcake

• ½ Cup Brown Rice Flour
• 1 Teaspoon Baking Powder
• 1 Tablespoon Olive Oil
• ⅓ Cup Plain Yogurt
• ½ Teaspoon 100% Pure Maple Syrup
• 1 Egg

For Maple Frosting

• ½ Cup Plain Yogurt
• ¼ Cup Coconut Flour
• 1 Tablespoon Pure Maple Syrup

For Chicken

•  4 ounces Boneless, Skinless Chicken Breast

Instructions

Yields: 10 – 12 Mini Pupcakes

For Waffle Pupcake

1. Preheat oven to 350° Line 1.75” inch mini-muffin pan with paper baking cups and set aside.
2. In small bowl mix together flour and baking powder. Set aside.
3. In a large mixing bowl add olive oil, yogurt, pure maple syrup, and egg. Beat on medium speed until combined.
4. Add dry ingredients into the mixture and blend until mixed.
5. Fill each cupcake liner with 1 tablespoon of cupcake mix and bake for 12 minutes. Pupcakes are done when you can stick a toothpick into the cake and it comes out clean. Remove from pan and cool on wire rack.
6. Spread or pipe maple frosting on the pupcake.
7. For garnish add a piece of chicken on top.

For Chicken

1. Preheat oven to 350° F. Line baking sheet with foil and place chicken on sheet.
2. Bake chicken for 20 minutes until done. Use a meat thermometer to check temperature. Chicken is fully cooked at 170°
3. Cut chicken into 12 cubed pieces.

 For Maple Frosting

1. In large mixing bowl beat yogurt, flour, and maple syrup together on medium speed. Mix until smooth. You may have to add more yogurt or flour to get the consistency you want.

Notes

• If you don’t want to bake chicken, you can also pan-fry it in ¼ cup of olive oil or cook it in ½ cup of boiling water for approximately 20 minutes until done. Use the meat thermometer to determine doneness. Be sure to drain off excess oil and water. I used Perdue Boneless and Skinless Chicken Breasts.
• For extra fun, cut a hole into the center of the pupcake and insert 1 piece of chicken before spreading the frosting over pupcake. It’ll be an extra surprise for your pup while she’s eating her pupcake.
• This recipe is for a fun treat ONLY. It should not replace your dog’s regular meals. Please consult with your vet on the best plan for your dog’s diet.