Coloring is one of the most relaxing activities you can do.

All you have to do is sit down, grab a colored pencil, and start scribbling. Who cares if you don’t stay in the lines? I certainly don’t. It’s just a chance for you to focus on the present and lose yourself in some colorful creativity. Coloring is about self-expression and bringing life to the page. Just remember…

“Life is about using the whole box of crayons.” Click To Tweet

I really love sitting with Mom and watching her color. I just plop myself right next to her and watch her scribble her heart out. Each color seems to bring a little more life to the page. I’ve actually tried to color with her, but those darn colored pencils keep rolling off my paw. So, Mom did the next best thing. She turned my face into a fun coloring book page. “How ‘bout that?!!!”

These Sweet Potato Carob Chip Pupcakes are perfect for your pup to enjoy while you’re adding some color to your Pupcake Sugar Coloring Book Page.

We also believe that every pupcake has a story. So, we’d love to hear your pupcake story…

What’s your favorite color in the crayon box? Why do you love it?

Please share your pupcake story in the box below.

Ingredients

Sweet Potato Carob Chip Pupcakes

• ½ Cup Brown Rice Flour
• 1 Teaspoon Baking Powder
• 1 Tablespoon Olive Oil
• ¼ Cup Whipped Sweet Potatoes
• ¼ Cup 100% Coconut Milk
• 2 Tablespoons Carob Chips
• 1 Egg

Carob Cream Frosting

• ½ Cup Greek Yogurt
• ½ Cup Brown Rice Flour
• 2 Tablespoons Carob Powder

Instructions

Yields: 12 – 15 Mini Pupcakes

For Whipped Sweet Potatoes

1. Fill a 1½ quart pot with water, and bring to a rolling boil. Once boiled, add unpeeled sweet potatoes. Cook sweet potato for approximately 20 – 25 minutes until tender. Remove from heat, and peel skin off sweet potatoes while they’re still warm.
2. Place sweet potatoes in a large mixing bowl and whip on medium speed until creamy.
3. Measure ¼ cup of whipped sweet potatoes. Set aside. Freeze remaining sweet potatoes to be used for later.

For Sweet Potato Carob Chip Pupcakes

1. Preheat oven to 350° Line a 12 – 15 1.75-inch mini-muffin pan with paper bake cups and set aside.
2. In small bowl mix together flour and baking powder. Set aside.
3. In a large mixing bowl add oil, whipped sweet potatoes, coconut milk, carob chips, and egg. Beat on medium speed about 2 minutes or until combined.
4. Add dry ingredients into the mixture and blend for approximately 2 minutes until well mixed.
5. Fill each cupcake liner with 1 tablespoon of pupcake mix, and bake for 12 – 13 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 carob cream frosting onto the pupcakes.

 For Carob Cream Frosting

1. In large mixing bowl beat Greek yogurt, flour, and carob together on medium speed. Mix until creamy. Frosting should have the consistency of whipped cream.
2. Spread or pipe carob cream frosting onto the pupcakes.

Notes

• 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.
• Aroy-D 100% Coconut Milk was the coconut milk used in this recipe.