Sherry Tea Cakes and Glaze

Total Time:
2 hr 38 min
20 min
2 hr
18 min

24 cupcakes

  • 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
  • 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.

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