Fortune-Telling Cupcake Charms
Careful not to mix up the kids table and the adults table!
heart - lots of love
crown - drama king or queen
hot air balloon - travel and adventure
clock - time-traveller
glasses - wicked smart
paw print - animal friendship
planet & stars - future astronaut
trophy - great success
paint brush & music notes - artistic genius
horseshoe - good luck
*Planning to use this at a party? Make sure you have permission from parents & guardians before playing fortune telling games with any kids that aren’t yours.*
Don’t like these charms? Draw your own, or decorate your cupcake bottoms with store-bought stickers and make up meanings for them.
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Apple Oatmeal Spice Cake
Some quick notes on diets & variations: I have to make all my food gluten-free cause I have Celiac, and half my household is vegan to boot. This happens to be a pretty diet-friendly recipe (fat free, oil free, soy free, gluten free, and vegan), but it tastes rich and delicious. Perfect for dessert, or breakfast. I don’t expect all my readers to have the same diet restrictions as my family, and unless you have a gluten disorder like Celiac or a wheat allergy, there is absolutely no reason to bake gluten-free. GF flours are ungodly expensive, and tend to be denser and more caloric than wheat flours. For a standard, yes-gluten version, regular baking flour, regular oats, and only 1/2 tsp. baking powder should work just fine, but I obviously haven’t been able to test that at home. If any of you try it, let me know how it comes out! Omnivores and carnivores, keep the cake recipe as is (the texture and flavor balance are already right where you want them), but top with a cream cheese frosting. And if you’re offended by the lack of meat and eggs, like I know some of you get, quit whining and put some fucking bacon on it.
And now, the recipe:
- 1 constant comment teabag (I use decaf)
- 1/2 cup boiling water
- 1 cup gluten free oats
- 1 cup Bob’s all-purpose baking flour (do not use a GF 1:1 flour)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. ground clove
- 1 ripe banana
- 3/4 cup brown sugar
- 1/2 cup (4 oz.) unsweetened apple sauce (1 little snack cup)
- 1 tsp. vanilla
- 3 medium apples
- 1-3 Tbs. lemon juice
- Steep a strong 1/2 c. of constant comment tea.
- Mix baking flour, baking powder, baking soda, and spices in a medium/large baking bowl. Set aside.
- Pour steeped tea over 1 cup uncooked oats in a second bowl.
- Slice the banana into a third bowl and cream the banana and brown sugar together. Add apple sauce and vanilla. Mix thoroughly. Note: try to use a ripe, yellow banana with few to no brown spots. If it’s perfect for eating, it’s perfect for this recipe. The riper the fruit, the more banana flavor you’ll get in your finished cake, while an unripe banana will impart a slightly bitter aftertaste. Ideally, we want the banana flavor to blend and recede to the background, so the apple can shine.
- Stir softened oats and tea into wet ingredients. Set aside.
- Reuse the oats bowl to prepare your apples. Rinse, peel, and dice apples. Douse your apple chunks in 1-3 Tbs. lemon juice as needed to prevent apples from oxidizing. While you're at it, toss an apple peel over your left shoulder and read how it falls to find the initial of your next lover.
- Stir apples into wet ingredients.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
•Pour batter into cupcake liners in cupcake/muffin pan.
•Bake 20-25 minutes, 350º F.
•Makes 12-18 cupcakes.
•Pour batter into 9x9” cake pan.
•Bake 45 minutes, 350º F.
Fat Free, Vegan:
•Top with a light dusting of powdered sugar.
Gluten Free, Dairy Free, Vegetarian:
•Decorate with Pillsbury cream cheese flavored frosting (contains soy and oil, may or may not be 100% vegan) and Halloween sprinkles.
•Decorate with homemade cream cheese frosting and Halloween sprinkles.
•Top with bacon.