Sherry Tea Cakes and Glaze

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.

12. 12

    4 cups confectioners' sugar

13. 13

    1/2 cup cream sherry

14. 14

    Sift confectioners' sugar into a large bowl.

15. 15

    Gradually add sherry, whisking until smooth.

16. 16

    Do not ice cupcakes until they have cooled completely.

17. 17

    24 fresh rose petals

18. 18

    2 egg whites

19. 19

    1/2 cup granulated sugar

20. 20

    Beat 2 egg whites in a medium bowl until frothy.

21. 21

    With a fine brush, apply a thin coat of egg whites to both sides of each petal.

22. 22

    Sprinkle evenly with granulated sugar.

23. 23

    Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.