Preheat the oven to 180°C fan / 200°C conventional. Line a cupcake tin with 6 cupcake cases.
Blitz the beetroot in a blender or food processor until smooth.
100 grams Unflavoured cooked beetroot
Whisk the beetroot, egg, peanut butter and honey together.
1 medium Egg, 75 grams Natural peanut butter, 35 grams Organic honey
Fold in the flour until combined. If the mixture looks too thick, mix in the water to loosen.
100 grams Flour, 2-3 tablespoons Water
Divide evenly between the cases, filling each one to the top.
Bake for 18-20 minutes until set and firm on top. Place in the fridge to cool.
Meanwhile, make the frosting by mixing the peanut butter and cream cheese until smooth and combined.
50 grams Natural peanut butter, 100 grams Cream cheese
Pipe or spread the frosting on the cooled cupcakes and finish by placing a dog biscuit on top. Remove the wrappers and let your puppy enjoy*!
6 Dog biscuits