Sherry Tea Cakes and Glaze (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 24 |
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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 |
Directions:
1. Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
2. 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.
3. 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.
4. Sherry Glaze:
5. 4 cups confectioners' sugar
6. 1/2 cup cream sherry
7. Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.
8. Sugared Pink Rose Petals:
9. 24 fresh rose petals
10. 2 egg whites
11. 1/2 cup granulated sugar
12. 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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