Sherry Tea Cakes

Name: Sherry Tea Cakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 24 cupcakes, 24 serving(s)
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

Submitted by lockerlady

"From Sandra Lee"

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Ready In:: 38mins
Ingredients:: 8
Yields:: 24 cupcakes
Serves:: 24

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

directions

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.