Preheat oven to 350º
Roughly dice beet and place in the bowl of your food processor.
Add the applesauce and yogurt.
Blend until smooth.
Add eggs and pulse until just combined.
Add dry ingredients and pulse until just incorporated.
Pipe or spoon batter into mini cupcake pans making sure the tops are rounded and smooth and there are no bubbles.
Bake for 20 minutes or until a toothpick comes out clean.
Cool completely before frosting.
Place the cream cheese and yogurt in the bowl of your mixer and whip on medium until nice and fluffy.
Add cornstarch and vanilla, and mix until combined.
Add frosting to a piping bag and swirl it up to your heart’s content.
You can decorate your creations with freeze-dried fruit bits or dog treats to be healthy.
Updated January 20, 2019