Sherry Tea Cakes and Glaze
- 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.
Recipe courtesy of Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003
Recipe courtesy of Bobby Flay