Ingredients:
Instructions:
Note: I am allergic to cinnamon, so I omitted the cinnamon in this recipe and used instead one rounded teaspoon of ground cloves. I encourge you to try omitting one spice and using a rounded teaspoon of the other if there are allergies or preferences.
Because these cakes were made for Ostara, I created special spring decorations for them. This was done using the recipe for thin white icing, separated into four bowls and individually colored with food coloring and flavored with extracts. (Red was cherry, blue was maple, yellow was lemon, and green was peppermint.) I also used malted milk eggs as centers and small jellybeans as petals to make little spring flowers on them. One of the traditional things to do at Ostara is make "spiced flower cupcakes," which usually means decorating with (or incorporating into the dough) bits of edible candied flowers. Of course, they are also fine any time of the year, without icing. Here's how they look if you don't ice them: