DIY Puppy Cupcakes by Hello Cupcake

Serena Faber Nelson Founder & Pet Lifestyle Writer

Pet lifestyle expert Serena Faber-Nelson is the founder of Pretty Fluffy. A contributor to Everyday with Rachael Ray, Modern Dog Magazine, Cesars Way and more; her modern, stylized take on DIY dog treats has seen her recipes viewed millions of times over.

Serena is the author of the go-to dog mom bible, Dog Mama, and the popular dog treat recipe book, Healthy Homemade Dog Treats.

Do you love dogs?
Do you love cupcakes?
Are you looking for something to do this weekend?

Well dust off that pink mix-master and get a load of these Westie Puppy Cupcakes from Hello Cupcake. They literally take the (cup) cake!

Having just finished a charity drive for the RSPCA Cupcake Day I’m obsessed with all things cupcake again and had to share this wonderful recipe with you. Now just remember this recipe starts with ready made cupcakes, so for some super scrummy cupcake recipes to get you started visit here or here. Good luck my Pretty Fluffy bakers!

Hello Cupcake WESTIE Recipe

Makes 6 puppy cupcakes

Tips: Their heads are mini cupcakes, their snouts are marshmallows and their shaggy coats are made by snipping an M-shaped corner in the plastic piping bag. To produce the multicolored terriers, use two or three colors of frosting in one bag. When you start squeezing out the frosting, the colors mix at the tip. Check gourmet candy departments for the chocolate-covered sunflower seeds.
NB. The cupcakes are for human consumption only.

Ingredients
6 mini vanilla cupcakes baked in white paper liners
6 standard vanilla cupcakes baked in white paper liners
16-ounce (453g) can vanilla frosting & divided brown, yellow and black food coloring
1 cup dark-chocolate frosting
12 mini marshmallows
1 tablespoon pink decorating sugar
18 black chocolate-covered sunflower seeds
6 strands red licorice laces

Directions
1. Spoon 3/4 cup of vanilla frosting into zippered sandwich bag, press out excess air and seal.
2. Tint 1/4 cup of the vanilla frosting golden brown using brown and yellow food coloring. Spoon it into one side of a second zippered bag. Spoon 1/4 cup of untinted vanilla frosting into the other side of the bag. Spoon 2 tablespoons of the dark-chocolate frosting down the center of the bag. Press out the excess air and seal the bag.
3. Tint the remaining dark-chocolate frosting black. Spoon 1/2 cup of the black frosting into a zippered bag, press out excess air and seal.
4. Spoon 6 tablespoons of the black frosting to one side of a zippered bag and spoon the remaining 1/2 cup vanilla frosting into the other side of the bag. Press out the excess air and seal.
5. Cut 6 of the mini marshmallows in half on the diagonal to make the ears and press the cut sides into the pink sugar to coat. Cut the remaining 6 marshmallows on the diagonal to remove one third of the marshmallow. The larger piece will be used to make the muzzle.
6. Reinforce a bottom corner of each zippered bag with 6 overlapping layers of transparent tape. Pinch the taped corner flat and snip a small “M” shape in the corner.
7. First make the head. Working with a different color for each cupcake, pipe a small dot of frosting on the lower half of a mini cupcake, just below the center. Press a large piece of marshmallow, pointed side up, onto the frosting for the muzzle. Pipe two dots of frosting on opposite sides near the top of the cupcake and attach the ears, sugared side up. Pipe several lines of frosting to cover the nonsugared portion of the ears.
Then, starting at one ear, pipe 1/2-inch strokes of frosting around the edge of the cupcake, working your way below the muzzle and up to the other ear, always pulling the frosting away from the center. Next, start at the top of the head and pipe long lines, first to the left, then to the right, working your way down to the marshmallow, then covering the sides of the marshmallow. Pipe smaller lines on the front of the marshmallow (leave the marshmallow exposed on the white Westie). Pipe small tufts of hair between the ears. Add 2 of the black sunflower seeds for the eyes and 1 for the nose of the Westie.
8. Now make the body, using one of the standard cupcakes and the frosting that matches the head. Start piping about 1/2 inch in from the edge and work your way around the cupcake. Continue piping rows in concentric circles until the cupcake is covered. Turn the decorated head on its side and place on the body. Add a licorice lace for the leash.
9. Continue with the remaining cupcakes, making 2 white Westies, 2 salt-and pepper terriers, 1 black terrier and 1 brown mix.

Do you dare try to attempt this recipe?
Make sure you comment if you do and share any handy tips you discover.
And don’t forget to check out Hello Cupcake’s latest book What’s New Cupcake for even more cupcake decorating ideas.

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