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Chicken & Waffle Pupcakes With Maple Frosting

Pupcake Sugar
Sweet, savory, and surprisingly easy. These mini treats smell like brunch and are the perfect reward after a trip to the vet.
Print Recipe
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Course Snack
Servings 12 mini pupcakes
Calories 90 kcal

Ingredients
  

Waffle Pupcake Base

  • 1/2 cup brown rice flour
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • 1/3 cup plain yogurt
  • 1 egg

Maple Frosting

  • 1/2 cup plain yogurt
  • 1/4 cup coconut flour
  • 1 tbsp pure maple syrup

Chicken Topping

  • 4 oz chicken breast boneless, skinless

Instructions
 

Bake the Chicken

  • Preheat oven to 350°F. Line a baking sheet with foil and place chicken breast on top.
  • Bake for 20 minutes or until internal temp reaches 170°F.
  • Let cool, then cut into 12 small cubes for topping.

Make the Pupcakes

  • Keep oven at 350°F. Line a mini muffin tin with paper liners.
  • In a small bowl, mix flour and baking powder. Set aside.
  • In a larger bowl, mix olive oil, yogurt, maple syrup, and egg.
  • Add dry ingredients to wet and stir until just combined.
  • Fill each muffin liner with 1 tablespoon of batter.
  • Bake for 12 minutes or until a toothpick comes out clean.
  • Let cool on a wire rack.

Make the Frosting

  • Mix yogurt, coconut flour, and maple syrup in a small bowl until smooth.
  • Adjust thickness by adding a bit more flour or yogurt, as needed.

Assemble

  • Frost each cooled pupcake with a spoon or piping bag.
  • Top with one chicken cube.
  • Optional: Cut a small hole in the center of the pupcake and hide the chicken inside as a surprise.

Notes

  • Tip: You can boil or pan-fry the chicken instead of baking, just be sure to drain off extra oil or water
  • Feeding advice: These are fun, one-off treats. Not meant to replace your dog’s regular meals