Ingredients

1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box vanilla instant pudding and pie filling
3/4 cup cream sherry
3/4 cup vegetable oil
4 eggs
3/4 teaspoon ground nutmeg
Sherry Glaze, recipe follows
24 Sugared Pink Rose Petals, recipe follows

Instructions

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:
4 cups confectioners' sugar
1/2 cup cream sherry

Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth.
Do not ice cupcakes until they have cooled completely. Sugared Pink Rose
Petals:
24 fresh rose petals
2 egg whites

1/2 cup granulated sugar

Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of
egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off
excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.