Australians love to spoil their four legged friends, so much in fact that it’s driving a billion dollar industry with services like doggy day cares, day spas, and pampering and styling salons for dogs.
I mean, who could deprive those cute little doggy faces of a facial?
But, now there’s a new doggy treat in town – Pupcakes!
Australia’s Pupcake Queen, Tanya Arnold has taken doggy pampering to the next level with her Pupcakes Recipe Book.
The book, called Pupcakes: Honour the Divine Dog, features recipes for Macarons, Cupcakes, Petite Paws, Fudge, Cookies, Croquembouche, as well as recipes for birthday treats and other celebratory occasions – all for dogs.
“Dogs have always played a special part in my life,” Tanya says.
“The divine dog deserves the best, that’s why I have created recipes that celebrate every special occasion in our dogs’ lives, including Birthdays, Valentine’s Day, Easter, Christmas and if they choose to get married one day, the perfect Pupcake creation has been made.”
Like Tanya says we all want the best for our little pups, which is why she only uses quality ingredients in all her recipes.
“Dog owners are demanding the very best of ingredients for their pets,” she says.
“All my pupcake recipes are made with human-grade ingredients and include organic raw chicken and beef, coconut flour, vegetables, sunflower seeds, kelp and are decorated using coconut oil and vegetable juices.”
“They have all been ‘lab tested’ by our golden retriever Malcolm, and Rosie, our chocolate Labrador, with rave reviews.”
Over the next month, Tanya is raising funds to publish the book through the crowd funding platform, Kickstarter.
Tanya says she loves the book and know many others will too.
“The love and joy a dog brings into our lives is so significant that we are constantly looking for ways to show our appreciate and love to them,” she says.
“What better way to say thank you and to celebrate the dogs in our live than with cake.”
Here’s Tanya’s recipe for Petite Paws:
1/2 cup (115g/4oz) raw beef mince
2 tablespoons ground flaxseeds
2 tablespoons ground sunflower seeds
1 1/2 tablespoons coconut flour
4 tablespoons (85g/3oz) goat milk yoghurt
2 tablespoons coconut flour
2 tablespoons coconut oil
Beetroot juices for colouring
To make the base: In a bowl combine mince, flaxseed and sunflower seed. Add coconut flour and stand for 10 minutes. Roll mixture into balls, measuring out two teaspoons of mixture per ball. Place in fridge while preparing icing.
To make the icing: Combine yoghurt, coconut flour and coconut oil. Add beetroot juice for colouring. Using a star nozzle (larger than 1.5cm /1/2 inch in diameter), place mixture into a piping bag and pipe stars on top of each ball.
Store them in the fridge for up to 3 days. This recipe makes 10 Petite Paws.
For more information visit Tanya’s website here