Sherry Tea Cakes

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• 1 (18 1/4 ounce) box yellow cake mix
• 1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix
• 3/4 cup cream sherry
• 3/4 cup vegetable oil
• 4 eggs
• 3/4 teaspoon ground nutmeg
• 4 cups confectioners' sugar
• 1/2 cup cream sherry

Recipe

• 1 preheat the oven to 350 degrees f. line 2 (12 cup) muffin tins with paper muffin cup liners. combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. beat for 2 minutes, or until well blended. spoon batter into prepared muffin cups, filling each 2/3 full. bake for 18 minutes, or until light golden brown on top. cool completely on a wire rack. when cupcakes are cool, ice them using a small spatula or butter knife. let sit until glaze is set. place sugared pink rose petals on the tops of each cupcakes. stack 3 glass cake pedestals on top of each other. arrange cupcakes on each tier.sherry glaze: sift confectioners' sugar into a large bowl. gradually add sherry, whisking until smooth. do not ice cupcakes until they have cooled completely.