Sherry Tea Cakes

1. 1

   Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.

2. 2

   Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl.

3. 3

   Beat for 2 minutes, or until well blended.

4. 4

   Spoon batter into prepared muffin cups, filling each 2/3 full.

5. 5

   Bake for 18 minutes, or until light golden brown on top.

6. 6

   Cool completely on a wire rack.

7. 7

   When cupcakes are cool, ice them using a small spatula or butter knife.

8. 8

   Let sit until glaze is set.

9. 9

   Place sugared pink rose petals on the tops of each cupcakes.

10. 10

    Stack 3 glass cake pedestals on top of each other.

11. 11

    Arrange cupcakes on each tier.Sherry Glaze: Sift confectioners' sugar into a large bowl.

12. 12

    Gradually add sherry, whisking until smooth.

13. 13

    Do not ice cupcakes until they have cooled completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.