FROSTING PAPER RECIPES

THE BEST 5 PUPPY FROSTING RECIPES THAT NEEDS NO REFRIG…

The Best 5 Puppy Frosting Recipes That Needs No Refrig… image

If you are a pet lover like me you may have thrown your dog a birthday party at some point. There is a big problem with this because, of course, dogs cannot eat a cake like the ones we make for ourselves. Sugar, in general, is not good for them, and we definitely want them to be able to safely enjoy whatever we make them with love. Today we have a few options of a dog frosting recipe that needs no refrigeration for you! It is easy to make and your pet will absolutely love it – and will look so cute eating it!

Provided by admin

Categories Dessert

Yield 1

Number Of Ingredients 4

Ingredients

2 peeled and cubed potatoes
½ cup of low fat or 2% milk
2 tablespoons of unsalted butter
2 tablespoons of dried parsley

Steps:

Step 1
Boil the potatoes until very soft. Drain them and mash them until smooth.
Step 2
Mix everything else in and combine.
Step 3
Use to decorate. If it is too thick, you can add more milk.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIP…

Pumpkin Spice Cupcakes with Cream Cheese Frosting Recip… image

I discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 53g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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