Step 1

Preheat the oven to 180ºC/356ºF.

Step 2

In a large bowl, combine all the dry ingredients.

Step 3

In a small bowl, combine all the wet ingredients.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients and mix through.

Step 5

Line a 6-cup cupcake pan with 6 cupcake liners. Fill them about two-thirds full with batter. Bake for 20 minutes, or until a toothpick inserted in the centre of the cupcake comes out dry with a few crumbs clinging to it.

Step 6

Let the cupcakes cool completely before adding the frosting.

Step 7

In a food processor, combine the boiled chickpeas, boiled potatoes, beetroot powder, tahini, and sea salt, and process until very smooth and creamy.

Step 8

Pour the contents of the food processor into a bowl and refrigerate for 2 hours or until the mixture is cold. The more you refrigerate it, the more consistent and thicker the frosting will become, and the more it will hold its shape when piped onto the cupcakes.

Step 9

Spoon the frosting into a piping bag with a star nozzle and pipe it using a spiralling motion onto the cupcakes in a large swirl.

Step 10

Now they are ready to be devoured by your dogs! They will love them!

Step 11

If you have small dogs like we do, cut the cupcakes into smaller pieces to make it easier for them to handle!

Step 12

Store in the refrigerator, in a sealed container, for up to 5 days.